Beansprout and beetroot salad

Adapted from a recipe said to be Chinese (from Peta Lyn Farwagi's Full of Beans):

Sprouted mung beans
One eating apple, cubed
A small beetroot, grated (or cooked beetroot, cubed)
A handful of fresh mint, chopped
A tablespoon of sultanas (soaked if hard)
Toasted sunflower seeds
A tablespoon or so of lemon juice
A heaped teaspoon of peanut butter
The juice of half a small orange

The peanut butter provides the oil and seasoning that one would normally expect to add.