Sprouted Bean Salad with Roasted Cumin Dressing

Serves: 4 people

Difficulty: Easy

Sprouting lentils is easy but does take a few days (click here to learn how). I like to make my dressings quite punchy and have made a tadka by frying off spices in oil to release their flavour. Feel free to add any veggies and fruit that are in season too.

Ingredients

  • 400 g sprouted mung beans and cooked lentils (chickpeas work well here)
  • few green beans, roughly chopped and blanched for 2 minutes
  • 1/2 large pomegranate, seeds removed
  • 1/2 red/yellow pepper
  • 1 tablespoon garlic leaves (optional)
  • 1 tablespoon fresh coriander, roughly chopped
  • 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
  • 1/2 small red onion, finely chopped
  • juice of 1 lime, plus extra slices for squeezing
  • sea salt, to taste

Method

1. Toss the mung beans/cooked lentils, green beans, pomegranate, red/yellow pepper, garlic leaves (if using) and coriander leaves together.

2.  Gently heat the oil and add the cumin seeds, black pepper,  ginger, red chilli and red onion. Stir well.

3.  After 30 seconds remove from the heat and squeeze in the lime juice. Season the dressing well with salt and taste. Adjust the seasoning if you need to.

4.  Toss the salad and serve with extra slices of lime.


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