Carrot & Mung Bean Salad
A highly flavourful warm salad made with mung beans. Mung beans are a superfood rich in minerals such as magnesium, potassium, folic acid, zinc and iron. They are also an excellent source of protein and fibre.
Yield
4 servingsPrep
25 minCook
40 minReady
70 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 140 | grams |
mung beans
dried and green |
|
| ¼ | cup |
olive oil
plus extra for drizzling |
|
| 1 | teaspoon |
cumin seeds
|
|
| 1 | teaspoon |
caraway seeds
|
|
| 1 | teaspoon |
fennel seeds
|
|
| 2 | tablespoons |
white wine vinegar
|
|
| 2 | cloves |
garlic
peeled and crushed |
|
| ½ | teaspoon |
red chilis, dried
flakes |
* |
| 1 | teaspoon |
sea salt
|
|
| 3 | large |
carrots
peeled and cut into 1cm sticks |
|
| ½ | teaspoon |
xylito
|
* |
| 1 | bunch |
coriander
1 small bunch, fresh, chopped |
*
|
| 1 | each |
lemon
zest, grated |
|
| 140 | grams |
feta cheese
goat, preferably organic, broken into chunks |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4E+2 | grams |
mung beans
dried and green |
|
| 59 | ml |
olive oil
plus extra for drizzling |
|
| 5 | ml |
cumin seeds
|
|
| 5 | ml |
caraway seeds
|
|
| 5 | ml |
fennel seeds
|
|
| 3E+1 | ml |
white wine vinegar
|
|
| 2 | cloves |
garlic
peeled and crushed |
|
| 2.5 | ml |
red chilis, dried
flakes |
* |
| 5 | ml |
sea salt
|
|
| 3 | large |
carrots
peeled and cut into 1cm sticks |
|
| 2.5 | ml |
xylito
|
* |
| 1 | bunch |
coriander
1 small bunch, fresh, chopped |
*
|
| 1 | each |
lemon
zest, grated |
|
| 1.4E+2 | grams |
feta cheese
goat, preferably organic, broken into chunks |
|
Directions
Bring a medium saucepan of water to a boil, add the beans and simmer for 20 to 25 minutes, until they are cooked but not mushy.
Drain well and transfer to a large bowl.
Separately, heat two tablespoons of oil in a small frying pan and add the seeds.
Cook on medium heat, stirring often, until they start to pop – about three minutes – then pour the seeds along with the oil over the beans.
Add the vinegar, garlic, chilli and half a teaspoon of salt.
While the beans are cooking, lay the carrots in a sauté pan large enough for them to form a shallow layer on the bottom.
Pour about 150ml water over the carrots – enough to just cover the vegetables– plus two tablespoons of oil and half a teaspoon each of xylitol and salt.
Bring to a boil and keep on a high heat for eight minutes, by which time the water should have evaporated and the carrots become slightly caramelised but still crunchy.
Drain some liquid, if needed.
Add the carrots to the bean bowl, along with the coriander, and stir gently.
Transfer to a serving bowl, sprinkle with lemon zest and feta and drizzle with olive oil.
Note: Adapted from a recipe by Yotam Ottolenghi.
