Mung bean, dill and seed salad

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    • Preparation time: 15 mins
    • Cooking time: 60 mins
    • Serves: 5

    Ingredients

    • 1 cup (220 g) mung beans
    • 2 tbsp pine nuts
    • 2 tbsp mixed pumpkin/sunflower seeds
    • ½ small red onion, finely chopped
    • 1 spring onion, finely chopped
    • ½ bunch fresh dill (20 g), chopped
    • 2 tbsp currants
    • 2 tbsp capers
    • 2 tbsp extra virgin olive oil
    • 2 tbsp lemon juice
    • ¼ tsp salt

    Method

    1. Place mung beans in a saucepan and cover with 1 litre of water. Bring to the boil and cook for about 30 minutes until tender. Drain and allow to cool, then transfer to a large bowl.
    2. Meanwhile, dry toast the nuts/seeds in a pan and allow to cool.
    3. Add the remaining ingredients to the cooked beans, together with the nuts/seeds, and toss gently with a large spoon. Serve immediately or store in the fridge for several days. Makes 5 cups.

    Nutrition Information

    Energy 904 kJ (216 cal). Protein 13 g. Fat 14 g. Saturated fat 2 g. Carbohydrate 7 g. Fibre 9 g. Cholesterol 0 mg. Calcium 77 mg. Iron 3.8 mg. Sodium 261 mg.

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