Roasted carrots with green beans, mung beans and coconut dukkah
SERVES 4~6 VEGAN, GLUTEN FREE
This recipe makes a generous amount of coconut dukkah, more than you will need – if you don’t want extra, halve the recipe.
1 red onion, nely sliced
4 5 tablespoons extra-virgin olive oil
10 carrots (about 1.5kg), sliced diagonally
300g dried mung beans
250g green beans, trimmed
½ cup coriander leaves
¼ cup at-leaf parsley leaves
3 tablespoons nely sliced
Chinese shallots (green onions) juice of ½ lemon
sea salt and black pepper
COCONUT DUKKAH (MAKES 1 CUP)
4 white peppercorns
2 tablespoons coriander seeds
2 tablespoons cumin seeds
½ cup almonds or shelled pistachios, toasted
½ cup (45g) desiccated coconut, toasted
2 tablespoons white sesame seeds, toasted
1 tablespoon black sesame seeds
1 tablespoon nigella seeds
1 teaspoon sea salt
1 Preheat the oven to 200°C.
2 To make the Coconut Dukkah, place a frying pan over a medium heat and toast the peppercorns and the coriander and cumin seeds until fragrant and popping, about 60 seconds. Add to a mortar and pound with a pestle to a coarse powder, then add the nuts and pound again until chunky. Mix through the coconut, sesame seeds, nigella seeds and salt.
3 Coat the red onion slices in 2 teaspoons of olive oil and set aside. Place the carrots on a large baking tray, coat in
1 2 tablespoons of olive oil, season with salt and pepper and place in the oven to roast. A er 20 minutes, add the sliced red onion to the baking tray and roast for a further 10 minutes or until the carrots and onion are both tender and golden.
4 Bring a saucepan of salted water to the boil, add the mung beans and simmer for 25 30 minutes until tender. Drain.
5 In a large frying pan, add 1 tablespoon of olive oil and fry the green beans until just tender and starting to colour. Remove from the pan.
6 Combine the carrots, mung beans, green beans, herbs, a drizzle of olive oil and a good squeeze of lemon juice and season with salt and pepper to taste. Scatter over the coconut dukkah and serve.