Mung Bean Salad with Roasted Vegetables and Tahini Dressing
Ingredients
- 220 g dried mung beans
- 1 zucchini
- 3-4 carrots (300 g)
- 1.5 tsp cumin
- 1 tsp ground coriander
- 1 tsp black caraway
- 0.5 tsp cayenne pepper
- 60 g pomegranate seeds
- 70 g mixed lettuces
- 1 handful of fresh basil
Dressing
- 1.5 Tbsp tahini
- 1.5 Tbsp lemon juice
- 1 Tbsp water
- 2 tsp soy sauce
- 1 tsp maple syrup
Preparation
Prepare and cook mung beans according to the package instructions.
Preheat the oven to 180°C. Cut carrots into sticks and zucchini into chunks. Toss in a little olive oil and season with the herbs. Transfer to the oven for 30 minutes.
In the meantime, mix all ingredients for the dressing.
After the roasted vegetables are slightly cooled, combine with cooked mung beans, lettuces, fresh basil, and pomegranate seeds. Mix with dressing before serving and add salt and pepper to taste.
