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.
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)
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.
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.
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.
Add the carrots, mung beans, and cilantro to the olive oil and spice mixture.
To serve, top with the lemon zest and pumpkin seeds, pumpkin seed oil, and flaky salt.
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- Julia Feld