Ingredients
Salad
- 220 g Dried Mung Beans
- 1 Zucchini
- 3-4 Carrots
- 1 1/2 tsp CUmin
- 1 tsp Ground Coriander
- 1 tsp Black Caraway
- 1/2 tsp Cayenne Pepper
- 60 g Pomegranate Seeds
- 70 g Mixed Lettuce
- 1 handful Fresh Basi
Dressing
- 1 1/2 tbsp Tahini
- 1 1/2 tbsp Lemon Juice
- 1 tbsp Water
- 2 tsp Soy Sauce
- 1 tsp Maple Syrup
Instructions
- Prepare/cook mung beans according to the package instructions.
- Preheat the oven to 180 C. Cut carrots into sticks and the zucchini into chunks. Toss in a little olive oil and season with the herbs. Transfer to the oven for 30 min.
- In the meantime mix all ingredients for the dressing.
- After roasted vegetables are slightly cooled down combine with cooked mung beans, lettuces, fresh basil and pomegranate seeds. Mix with dressing before serving and add salt & pepper to taste.