Ready for some more new year wholesome healthiness*? This yummy salad has a big nutritional punch from the mung beans, cut through with the peppery heat of the radishes, followed by a pop of sweetness from the pomegranate seeds. Full of flavour it is a great accompaniment to a wide range of dishes, or perfect for an on the go lunch. (*Don't worry, we'll have chocolate cake next week 😉)
Pomegranate and Mung Bean Salad
Ingredients
100g mung beans (soaked in cold water for a couple of hours or overnight)
1 pomegranate
6 radishes, diced
40g cucumber, diced
2 spring onions, sliced
4 tsp balsamic vinegar
2 tsp wholegrain mustard
2 tsp rapeseed oil
Method
1. Boil the soaked mung beans for 15 to 20 minutes until they are tender. Drain.
2. Mix the balsamic vinegar, wholegrain mustard, salt and rapeseed oil. Add to the mung beans.
3. De-seed the pomegranate by halving then tapping with the back of a wooden spoon over the mung bean mix.
4. Add chopped radishes, cucumber and spring onions and mix well. Season to taste.
Pomegranate and Mung Bean Salad
Ingredients
100g mung beans (soaked in cold water for a couple of hours or overnight)
1 pomegranate
6 radishes, diced
40g cucumber, diced
2 spring onions, sliced
4 tsp balsamic vinegar
2 tsp wholegrain mustard
2 tsp rapeseed oil
Method
1. Boil the soaked mung beans for 15 to 20 minutes until they are tender. Drain.
2. Mix the balsamic vinegar, wholegrain mustard, salt and rapeseed oil. Add to the mung beans.
3. De-seed the pomegranate by halving then tapping with the back of a wooden spoon over the mung bean mix.
4. Add chopped radishes, cucumber and spring onions and mix well. Season to taste.