Dip, sticks, & salad: odds and ends plate

The parsley and mint is thriving in the veg. patch. It's so lovely to pick them fresh instead of having to buy them at exhorbitant prices in the green-grocers or supermarket.

I was going to make a tabbouleh with quinoa and then realised that my sprouted chickpeas would do as well. I threw in some broad beans whilst I was at it, ending up with a burly sort of mix which didn't mind the robust company of saurkraut. Bit of a one off, this.