Sprouted Mung Bean Pomegranate Salad
Serves: 4 people
Difficulty: Easy
Sprouting mung beans is easy but does take a few days (click here to see how to do it). I’ve made the dressing by frying off the spices in oil first (tadka) to release their flavours and then mixed it with the other ingredients. You can use any vegetables and fruits that are in season.
Ingredients
- 400 g sprouted mung beans
- 1 pomegranate, seeds removed
- 1 tablespoon garlic leaves (optional)
- 1 tablespoon fresh coriander, roughly chopped
- 1 red onion, finely sliced
- 2 tablespoons rapeseed oil, or use olive oil
- 1 teaspoon cumin seeds
- ¼ teaspoon black pepper coarsely crushed
- 1 teaspoon root ginger, finely chopped
- 1 red chilli, seeds removed, finely sliced
- juice of 1 lemon/lime, plus extra wedges for squeezing
- sea salt, to taste
Methods
1. Toss the mung beans, pomegranate, garlic leaves (if using), coriander leaves and red onion together.
2. Gently heat the oil and add the cumin seeds, black pepper, ginger and red chilli.
3. After 30 seconds remove from the heat and pour over the mung beans.
4. Squeeze over the lemon juice and season well with salt.
5. Taste and adjust the seasoning and serve with extra lemon wedges.
Main Ingredient
- Apples
- Aubergines
- Beetroot
- Berries
- Biscuits
- Blueberries
- Camembert
- Caramel
- Carrots
- Cheese
- Chicken
- Chickpeas
- Chocolate
- Cookies
- Coriander
- Duck
- Figs
- Fish
- Ginger
- King Prawns
- Lamb
- Lemon
- Lentils
- Muffins
- Mung beans
- Mussels
- Oats
- Okra
- Onions
- Oranges
- Paneer
- Peaches
- Peanut Butter
- Peppers
- Plums
- Pomegranate
- Radish
- Rhubarb
- Rice
- Saffron
- Salmon
- Sardines
- Sea Bass
- Spices
- Spinach
- Strawberries
- Sweet potatoes
- Tea
- Tuna
- Yoghurt