A game changer for me, I have never eaten a lot of Legumes and lentils, but this is such a tasty salad that has great flavours, I used it as a main dish but dressed her up a little, this recipe is inspired by the wonderful Sarah Britton – My New Roots who uses Puy lentils, I have to confess, I thought these were Puy Lentils, it wasn’t until recently i discovered they were in fact mung beans, so I have changed the recipe, nevertheless it still tastes fantastic.
Serves 2 as a main dish or 4 for sides.
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Serves 2 as a main dish or 4 for sides.
[ingredients title=”Ingredients”]
140g Mung beans
3 Radish bulbs
Small handful of Chopped Coriander
50g of Feta
1/2 Red Onion
40g Capers
1/2 cup of Raisins or Currants
Pinch of Chilli flakes (optional)
DRESSING
80ml Olive Oil
60ml Apple Cider Vineger
1 tbl Honey
1 tbl Dijon Mustard
1 tsp Ground Cumin
1/2 tsp Ground Turmeric
1/2 tsp Coriander
1/2 tsp Cardamom
1/4 tsp Cayenne pepper
1/2 tsp mixed spice
season with sea salt and pepper
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[directions title=”Directions”]
- Wash the mung beans a few times, bring a medium sized pot of water to boil, add the beans and simmer on low for 20-25 min, they should be tender to bite.
- Add the dressing ingredients into a bowl and whisk until smooth, reserve.
- Chop and dice the onion, capers and raisins and set aside.
- Once the beans are ready, drain and rinse under cold water briefly, keep warm slightly (this will allow the dressing to absorb better) add chopped capers, onion and raisins and pour over dressing, reserving a small amount for plating.
- For plating use a food ring and spoon the beans into ring, compacting down to create a disc, remove and garnish by using a mandolin to shave the radish on top of the beans, add the chopped coriander and crumble the feta on top, drizzle with left over dressing and serve.
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