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Mung bean sprouts are little emeralds in this dish.

Carrot and sprouted mung bean warm salad

This recipe is based on Ottolenghi's salad of mung beans and carrots. I recently found this mung bean sprouting kit I had purchased years ago. It seemed like it was more than time to sprout the beans. Surprisingly with the heat we're having, they were sprouted in a day.

I couldn't believe how quickly they grew. I didn't have enough of my sprouts to serve two people, so I picked up some more mature sprouts from the supermarket. It was nice to have the mixture.

I wanted to increase the protein a bit to balance out the meal, so I added in roasted pumpkin seeds and topped off the salad with a little pumpkin seed oil. I had never really seen this back in the USA, but it's very popular here in Germany. Fun tip, pumpkin seed oil is delicious over vanilla ice cream with a few flakes of salt.

Serves 2

Ingredients

4 tbsp pumpkin seeds

60ml olive oil

1 tsp cumin seeds

1 tsp caraway seeds

1 tsp fennel seeds

2 tbsp white wine vinegar

2 garlic cloves, peeled and crushed

1/2 tsp dried red chili flakes

1 tsp salt

4 carrots, peeled and cut into 1" batons

20g cilantro, roughly chopped

1 lemon, zested

120g dried mung beans, sprouted

1 tsp pumpkin seed oil (optional)

Flaky salt

Recipe

STEP 1

Toast the pumpkin seeds dry in a medium frying pan on medium-low heat. Once toasted, roughly chop them and transfer them to a small bowl.

STEP 2

In the same pan, heat olive oil over medium heat and add the cumin, caraway, fennel seeds, garlic, and chili flakes. Cook until they start to pop, around 3 minutes. Take off the heat and add in the vinegar to the mixture.

STEP 3

Grab a large pan and layer the carrots in a single layer on the bottom. Pour 150-200ml water. Carrots should be nearly submerged in water. Add 1/2 tsp salt. Bring to a boil on high heat for about 8 minutes. Most of the water should have evaporated and the carrots might start to caramelize a bit.

STEP 4

Add the carrots, mung beans, and cilantro to the olive oil and spice mixture.

STEP 5

To serve, top with the lemon zest and pumpkin seeds, pumpkin seed oil, and flaky salt.

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MEET YOUR MEAL

Every Sunday evening, I send out a newsletter with the following week's dinner menu, and the seasonal produce featured. The newsletter is free, and I won't share or sell your email address.

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- Julia Feld