Take sprouts in a
mixing bowl, add spring onions, red capsicum, salt, black pepper powder, mustard seeds, lemon juice, garlic and olive oil and mix well. Keep the bowl in the refrigerator for 30 minutes.
Spread lettuce leaves
in a serving platter, put the salad over the leaves and serve.
Take low fat yogurt in
another mixing bowl, add mint leaves, salt and black pepper powder and whisk well.
Transfer into a serving
bowl and chill in the refrigerator before serving.