This is a fabulous combination packed with flavour. I’ve reduced the feta, oil and removed the sugar (carrots are already sweet) to lighten the calorie load to 200 calories. The entire recipe would feed one person as a one-dish dinner, if it’s a side it feeds two people – not the four Ottolenghi suggests in his book. If you haven’t got a copy of this book yet I highly recommend it. You can find it here:
Plenty More: Vibrant Vegetable Cooking from London’s Ottolenghi
Skinny Ottolenghi Mung Bean and Carrot Salad
Total Time: 45 minutes
Per Serving 199 calories
Fat 9 g
Carbs 22 g
Protein 9 g
- 140g dried green mung beans
- 30ml olive oil,
- 1 tsp cumin seeds
- 1 tsp caraway seeds
- 1 tsp fennel seeds
- 2 tbsp white wine vinegar
- 2 garlic cloves, peeled and crushed
- ½ tsp dried chilli flakes
- 1 tsp salt
- 3 large carrots, peeled and cut into 1cm batons
- 20g coriander, chopped
- Grated zest of 1 lemon
- 100g feta, broken into chunks
- 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.
- 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.
- In a large frying pan spread the carrot batons out and add water to almost cover them. Add the rest of the salt and cook on a high heat until the water has almost evaporated and the carrots are slightly caramelised but still retain a crunch.
- Add the carrots (draining off any excess liquid if necessary) to the mung beans. 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.