Mung bean and yellow lentil saladwith green harissa dressing
Prep time overnight Assembly time 15 mins Serves 4
FOR THE SALAD 300g whole green mung beans, soaked overnight and boiled until tender but not mushy 100g can chickpeas, drained and rinsed 100g cooked yellow lentils 100g can kidney beans, drained and rinsed 1/2 cucumber, chopped 1/2 red onion, sliced 1 plum tomato, seeded and chopped 1/2 red pepper, chopped 1/2 yellow pepper, chopped
FOR THE HARISSA DRESSING 1 packed cup coriander leaves 1/2 tsp cumin powder 1/2 tsp coriander powder 1 green chilli, chopped 1 garlic clove, chopped 1 tbsp red grape vinegar 1 lime, juice and zest of 4 tbsp extra-virgin olive oil
1 To make the salad, mix together all the ingredients in a large bowl. Season with salt and pepper.
2 To make the dressing, grind the ingredients to make a slightly coarse paste. Season with salt and pepper.
3 Add a drizzle of the prepared dressing to the salad, mix and taste. Add more dressing only if required. Any extra dressing can be stored in a clean, dry airtight bottle and refrigerated. It will lasts two weeks.