Name: Crunchy mung bean and coriander salad
Cook time: 10 min
Total time: 10 min
Yield: 6
Ingredients: 2 tablespoon sunflower seeds; 2 tablespoon pepitas; 85 gram fresh coriander, roots and stems attached; 3 green onions, thinly sliced; 1/4 teaspoon ground coriander; 1/4 teaspoon cumin; 1/4 cup (60 millilitres) extra-virgin olive oil; 1/4 cup (60 millilitres) lime juice; 2 lebanese cucumbers; 2 medium roma tomatoes; 400 gram crunchy combo sprouted legumes

Ingredients

2 tablespoon sunflower seeds

2 tablespoon pepitas

85 gram fresh coriander, roots and stems attached

3 green onions, thinly sliced

1/4 teaspoon ground coriander

1/4 teaspoon cumin

1/4 cup (60 millilitres) extra-virgin olive oil

1/4 cup (60 millilitres) lime juice

2 lebanese cucumbers

2 medium roma tomatoes

400 gram crunchy combo sprouted legumes

Method

1.In a small frying pan, stir seeds over medium heat, until toasted lightly. Cool.

2.To make the coriander dressing, wash the fresh coriander well; drain and pat dry. Reserve 1 cup lightly packed coriander leaves. Scrape and clean coriander roots. Blend or process coriander roots, stems and remaining coriander leaves with one-third of the onion, half the spices, and 1 tbsp each of the oil and juice; process until finely chopped. Season to taste.

3.Halve cucumbers and tomatoes; discard seeds. Cut flesh into 1cm pieces.

4.In a large bowl, combine sunflower seeds, pepitas, coriander dressing, cucumber and tomato with sprouts and remaining onion, spices, oil and juice; toss gently to combine. Season to taste. Serve immediately.

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Ingredients

Method

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