150g dried green mung beans
60ml olive oil, plus extra for drizzling
1 tsp cumin seeds
1 tsp caraway seeds
1 tsp fennel seeds
2 tbsp white wine vinegar
2 garlic cloves crushed
½ tsp dried chilli flakes
1 tsp salt
3 large carrots, peeled and cut into 1cm batons
½ tsp sugar
A handful of coriander, chopped
Zest of 1 lemon
140g feta, broken into chunks
Preheat your oven to 180C
Place the chopped carrots in a bowl with a glug of olive oil, salt, pepper and the sugar. Mix well and arrange on a lined baking tray. Roast the carrots in your preheated oven for 30-35 mins or until they are cooked and are caramelised around the edges.
Whilst the carrots and roasting, bring a medium saucepan of water to the boil, add the beans and simmer for 20-25 minutes, until they are cooked but still have a bite. Drain and transfer to a large bowl. Heat two tablespoons of oil in a small frying pan and add the seeds. Cook on medium heat, stirring often, until they start to pop – then pour, hot oil and all, over the beans, along with the vinegar, garlic, chilli and half a teaspoon of salt. Stir well and set aside.
Add the carrots to the beans, with the coriander, and toss.
To set your plate, take a handful of watercress and arrange. Top with the mung beans and carrot salad. Sprinkle the lemon zest, crumble the feta and drizzle with olive oil.
This is a very delicious salad, perfect for a light lunch or as an accompaniment to some grilled lamb racks. I make this all year round and if you have any left over (doubtful) it will hold well in the fridge for a packed lunch. Packed full of goodness, protein and flavour!!