Mung Bean & Roasted Carrot Salad

Serves 2-3. For each extra filet, double the seasoning and add another 1/2 bunch asparagus

Ingredients

• 140g dried green mung beans

• 40ml extra virgin olive oil (EVOO)

• 1 tsp cumin seeds

• 1 tsp caraway seeds

• 1 tsp fennel seeds

• 2 tbsp white wine vinegar

• 1 garlic clove, peeled and crushed

• ½ tsp dried chilli flakes

• 1 tsp salt

• 3 large carrots, peeled and cut into 1cm batons

• 20g coriander, chopped

• Zest of 1 lemon

• 80g feta, chunked

Procedure

1. Bring a medium-sized pot to a boil. Add mung beans and reduce to a simmer. Simmer until the beans are tender but retain a bite – around 20 – 25 minutes. Drain and transfer to a salad bowl.
2. About five minutes before the beans are done, 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 – few minutes – then, pour hot oil and seeds, over the beans, along with the vinegar, garlic, chilli, and half teaspoon salt.
3. While the beans cook, lay the carrots in a pan large enough to lay them in a single layer. Pour over about 150ml room temp. water – the carrots should be 3/4 submerged – add two tablespoons of oil and half a teaspoon each of sugar and salt. Bring to a boil and keep on high heat until the water evaporates and the carrots are lightly caramelized but still crunchy.
4. Add the carrots to the bean bowl along with the coriander and stir gently. Transfer to a shallow serving bowl, garnish with lemon zest, crumbled feta, and drizzle the remaining olive oil.