Serves 2
Prep time: 30 minutes
Cooking time: 90 minutes
Ingredients
5-8 baby carrots with stalks
1 tbsp vegetable oil for roasting carrots
80g mung beans
400g water
80g quinoa
40g coriander
8 cherry tomatoes
3 spring onions
Suölo Reduced Sodium Sea Salt & Black Pepper to taste
For the Dressing
Juice and zest of 1 lime
1 tsp turmeric
1 tsp paprika
1 tsp ground coriander
1 tsp ground cumin
3 tsp miso
2 tbsp sesame oil
½ tsp Suölo Reduced Sodium Sea Salt, Black Pepper & Chilli
Method
- Soak the mung beans in water overnight in the fridge
- Boil the mung beans in the water until soft but not mushy
- Boil the quinoa until soft but not mushy
- Pee the carrots and remove the stalks about 1cm from the top of the carrot keeping 1/3 of the stalks for garnish later
- Season the carrots with Suölo Reduced Sodium Sea Salt & Black Pepper and place in a roasting tin
- Roast carrots at 180°C/160°C Fan/Gas 4 until you can push a knife through with ease – approximately 15-20 minutes
- For the dressing put the sesame oil in a frying pan and fry the coriander and cumin powder
- Mix miso, sesame oil, Suölo Reduced Sodium Sea Salt, Black Pepper & Chilli, turmeric, paprika and juice and zest of 1 lime.
- Roughly chop coriander and spring onions
- Halve the cherry tomatoes
- Pick out the delicate leaves from the saved carrot stalks
- Mix everything in a bowl and serve
Chef tip
- You can cook mung Beans from hard but it will take a much longer time to soften so be aware of topping up the water and a general rule of thumb would be to use a slightly lower heat