Spicy mung bean and roasted carrot salad

On a Sunday night, I prepare my lunch for the upcoming week. I create recipes that I can enjoy whilst at work. This recipe is full of vibrant colours and flavours. If you find yourself looking at your lunch with disdain and despair, it’s time to start getting creative. It only takes 45 minutes and you can leave it all to cook whilst you get on with something else.

I find that mung beans go well with Indian spices, they are a great carrier for different flavour combinations. The roasted carrots add a sweetness that cuts through the zesty, sharp dressing.

Here is to no more boring lunches!

spicy-mung-bean-and-roasted-carrot-salad

Serves 2-3

For the mung beans:

  • 100g mung beans
  • 500ml water
  • 1 bay leaf
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds

For the roasted carrots:

  • 4 large carrots
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 1/2 tsp chilli flakes
  • 1 tbs avocado oil
  • 40g pumpkin seeds
  • 12 baby plum tomatoes (sliced in half)

For the dressing:

  • 30g fresh coriander
  • 1 lemon (peeled and de-pithed)
  • 1 tbs avocado oil
  • Salt
  • Pepper

To serve:

  • 2 spring onions
  • Baby leaf spinach

Preheat the oven to 180˚C.

Put the mung beans in a large saucepan with 500ml water, 1 tsp coriander seeds, 1 tsp cumin seeds and one bay leaf. Cook for 30 minutes, until the beans are tender.

Peel and slice the carrots. Place onto a roasting tray with 1 tsp cumin seeds, 1/2 tsp chilli flakes, 1 tsp mustard seeds, 1 tbs avocado oil, salt and pepper. Roast in the oven for 20 minutes.

Whilst the carrots are roasting and the mung beans are cooking prepare the dressing. Blend together the fresh coriander with a peeled and de-pithed lemon and 1 tbs avocado oil. Season with salt and pepper.

After the carrots have roasted for 20 minutes turn the heat up to 200˚C. Add the halved tomatoes and pumpkin seeds, roast for another 20 minutes.

In a large bowl combine the cooked mung beans, roasted carrots, chopped spring onions, lemon and coriander dressing, and a handful of spinach.

Eat straight away or enjoy the next day cold.

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