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
Serves 2 people
- 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)
- 400 g shrimp
- 1 tbsp madras curry powder
- 3-4 garlic cloves
- 1 tsp Himalayan salt
- 1 tsp black pepper
- 2tbsp olive oil
- 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)