Serves 2-3. For each extra filet, double the seasoning and add another 1/2 bunch asparagus
Ingredients
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140g dried green mung beans
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40ml extra virgin olive oil (EVOO)
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1 tsp cumin seeds
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1 tsp caraway seeds
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1 tsp fennel seeds
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2 tbsp white wine vinegar
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1 garlic clove, peeled and crushed
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½ tsp dried chilli flakes
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1 tsp salt
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3 large carrots, peeled and cut into 1cm batons
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20g coriander, chopped
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Zest of 1 lemon
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80g feta, chunked
Procedure
- 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.
- 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.
- 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.
- 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.
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