plantd logo

Mains

Mung Bean Roasted Carrot and Zucchini Salad

Tried this recipe?Mention @plantd.co or tag us #plantd for a feature!
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
This is feeding: 3 people
Author: Anna @anna.culina

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.

Plantd Disclaimer

Our website (and all content on our website) is to be regarded as opinion only, and is not meant to be a substitute for Professional advice.

We make no warranties, express or implied, as to the completeness, accuracy, or appropriateness for any purpose of any information or content contained on this website.

Should you be seeking advice, we recommend consulting a Professional service provider or health professional.

Reader Interactions