This raw salad is healthy, bang on trend and has absolutely no added fat. Mung beans are delicious when sprouted.
You will need to start this process at least two days before you want to make the salad. I like to leave the beans to sprout on the windowsill so that I can watch them grow.
Serves: 4
Preparation: 10 minutes
INGREDIENTS
200g sprouted mung beans
120g carrot, peeled and coarsely grated
200g pomegranate seeds
30g chopped fresh parsley
30g desiccated coconut
½ green chilli, seeds removed and finely chopped
Fresh lemon juice, to taste
Salt and freshly ground black pepper, to taste
METHOD
● First you will need to sprout the mung beans. Rinse them well till the water runs clear. Place in a bowl, cover generously with water, and leave overnight.
● The next day, drain the beans and give them a good rinse. Line a colander or sieve with a clean tea towel; place the beans inside and cover lightly. Within 24 hours they will have sprouted.
● When you are ready to make your salad, combine mung beans, carrot, pomegranate seeds, parsley, coconut and chilli in a large mixing bowl and mix thoroughly.
● Just before serving add lemon juice and season.
