Mung beans are very filling food, high in protein, resistant starch and dietary fiber. The salad itself is actual enough for a light lunch or dinner. If you want to make it more interesting yo can add the curried shrimp. I love to cook from mung beans ..They are a super high source of nutrients including: manganese, potassium, magnesium, folate, copper, zinc and various B vitamins. Also if plan ahead and have the beans cooked already before the actual dinner preparation you can squeeze this recipe under 20 min.
15 min prepation time
30 min cooking time 
Serves 2 people
Ingredients
Salad:
- 70 grams mung beans (dried green beans)
- 1 tbs olive oil
- 1/2 tsp cumin see
- 1/2 tsp caraway seeds
- 1/2 tsp fennel seeds
- 1 tbsp white wine vinegar
- 1 garlic clove (peeled and crushed)
- 1/4 tsp chili flakes (optional)
- 1/2 tsp salt
- 1 and1/2 large carrots (peeled and cut into 1cm batons)
- 10 grams coriander or parsley (chopped)
- 1/2 lemon
- 50 grams feta cheese (broken into chunks)
Shrimp:
- 400 g shrimp
- 1 tbsp madras curry powder
- 3-4 garlic cloves
- 1 tsp Himalayan salt
- 1 tsp black pepper
- 2tbsp olive oil
Method
- Bring a medium sized pot to the boil add the mung beans and reduce to a simmer. Simmer until the beans are tender but not mushy – around 20 – 25 minutes. Drain and place into a bowl.
- Meanwhile mix the curry powder, olive oil , garlic, salt and pepper and marinated the shrimp for 10 mi
- Add the cumin, caraway and fennel seeds to a pan with 1 tbsp of olive oil and heat until sizling but not burning. Pour this mix over the mung beans.
- Add the vinegar, garlic, chilli and half the salt to the bowl of mung beans and stir.
- Chop the carrots and add to the salad
- Spread the beans and carrots out in a shallow serving dish and then sprinkle with the fresh coriander, lemon zest and crumbled feta. Drizzle with the remaining olive oil to serve.
- Place the shrimp on a frying pan and fry 1-3 min on each side. (depends on the size of the shrimp 1 min for small 2 cm long ones, 3 min for tiger prawns)
