Mung bean and yel­low lentil sal­adwith green harissa dress­ing

Friday - - Good Food -

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.

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