Carrot and Mung Bean Salad
This carrot and mung bean salad is packed with loads of various herbs and spices, which carry many nutrients – never underestimate their value to your health and taste!
140g dried green mung beans
60ml olive oil, plus extra for drizzling
1 tsp cumin seeds
1 tsp caraway seeds
1 tsp fennel seeds
2 tbsp white wine vinegar
2 garlic cloves, peeled and crushed
½ tsp dried chilli flakes
1 tsp salt
3 large carrots, peeled and cut into 1cm batons
20g coriander, chopped
Grated zest of 1 lemon
140g feta, broken into chunks (can use sheep or goats milk feta if preferred)
Bring a medium saucepan of water to a boil, add the beans and simmer for 20-25 minutes, until they are cooked but still retain a bite.
Drain, shake well and transfer to a large bowl.
About three minutes before the beans are done, heat two tablespoons of oil in a small pan and add the seeds. Cook on medium heat, stirring often, until they start to pop – about three minutes – then pour, hot oil, over the beans, along with the vinegar, garlic, chilli and half a teaspoon of salt.
While the beans are cooking, lay the carrots in a pan large enough for them to form a shallow layer on the bottom. Pour over about 150ml water – the carrots should be nearly submerged – plus two tablespoons of oil and half a teaspoon each of 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 shallow serving bowl, sprinkle over lemon zest, dot with feta and drizzle with olive oil.
I would like to thank a client of mine for this recipe 🙂