Fresh, feel-good food for the season
Say hello to this vibrant Anatolian mung bean salad. Mung beans are tiny powerhouses packed with plant protein, fibre, antioxidants and slow-release energy. Basically, your gut's best friend.
Serve it on your holiday table, scoop it onto crackers for an easy grazing moment, or enjoy it as a nourishing lunch in the sunshine.
Ingredients:
- 1 cup mung beans
- 4 spring onions, chopped
- 4 cloves garlic, chopped
- 1 tbsp parsley, chopped
- 2 tsp Apostle Hot Honey
- Juice of 1 lemon
- 1 tsp salt
- ¼ red capsicum, sliced
- 1 tbsp currants, cranberries, or chopped dried apricots
Method:
-
Soak the mung beans in cold water overnight.
-
Boil the mung beans in 3 cups of water over medium heat for 10 minutes. Drain, rinse with cold water to cool, then transfer to a deep bowl.
- Add the chopped spring onion, garlic, parsley, lemon juice, salt, capsicum and hot honey. Mix well.
- Garnish with currants, cranberries, or chopped dried apricots and serve.