Carrot and mung bean salad
Serves four
Cooked mung beans tossed with caramelised carrot batons, toasted spiced oil, and crumbled feta.
| 140 g dried green mung beans | Boil mung beans, simmer 20–25 min | Toast seeds in oil 3 min, pour over beans with vinegar, garlic, chilli & salt | Stir carrots & coriander into beans | Transfer to serving bowl, top with lemon zest, feta & oil drizzle |
| 60 ml olive oil (for spiced oil) | ||||
| 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 1 cm batons | Poach carrots in water, oil, sugar & salt, boil 8 min until caramelised | |||
| 2 tbsp olive oil (for carrots) | ||||
| ½ tsp sugar | ||||
| ½ tsp salt | ||||
| 20 g coriander, chopped | ||||
| Grated zest of 1 lemon | ||||
| 140 g feta, broken into chunks | ||||
| Olive oil for drizzling |
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