Carrot Mung Bean Salad
A protein packed summer salad.
Servings: 4
Ingredients
- 2/3 cup green mung beans/green gram
- 2 crushed garlic cloves
- 1 tablespoon olive oil
- 1 teaspoon cumin seeds
- 1/2 teaspoon caraway seeds
- 1 teaspoon fennel seed
- 2 tablespoons red wine vinegar
- 1/2 teaspoon crushed red pepper
- 1 teaspoon salt
- 3 large carrots cut into 2 inch pieces
- 1/2 teaspoon sugar
- 2 tablespoons cilantro finely chopped
- grated zest of 1 lemon
- 4 ounces Mannouri cheese or feta (or ricotta salata), crumbled
Instructions
- Place beans and garlic in a pot of water. Bring to a boil. Reduce heat to medium and simmer for 20-25 minutes, until tender. Drain immediately and discard the garlic.
- In a small skillet, heat the oil. Add cumin, caraway and fennel. When they start to sizzle and have turned golden, pour over the beans. Add red pepper, vinegar and 1/2 teaspoon of the salt.
- In a shallow pan so that carrots lay in an even layer, combine carrots, sugar, remaining salt and 2/3 cup water. Cook on high heat for 8 minutes, by which time most of the water should have evaporated.
- Add to beans with cilantro and lemon zest.
- Add cheese. Toss gently and serve.
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