Another dish from Yotam Ottolenghi’s Plenty More, I made this last night after we’d already had our evening snack of halloumi wraps.
We eat out at lunchtime way too often for my liking and every time it costs us over £10. It soon adds up – and it eats into the day. It’s rare that we can go out for lunch in less than an hour. Worse than that we never eat healthily at lunchtime. Fast-ish food is never that going to be healthy in Hatfield.
I knocked this up pretty quickly (maybe 35 minutes) whilst watching the new David Attenborough series ‘Life Story’. You have to see it – it’s shot in 4K – gorgeous photography!
Anyway, this recipe is quite easy – finding dried mung beans is the hardest bit. I found mine in a turkish supermarket. I’ve since been assured that many indian shops stock them.
Cook some mung beans in water until they are done but still have some bite. While they are simmering away, cook some carrot batons in very little water with a little sugar and salt.
When both the mung beans and the carrots are nearly done, fry some fennel seeds, caraway seeds and cumin seeds in a little olive oil until they pop.
Drain the mung beans, add the popped seeds and toss together with some garlic, white wine vinegar and chilli flakes. Let is cool down.
Finally, add the carrots, chopped coriander, lemon zest and diced feta and gently toss together with a little more olive oil.
This really is a tasty dish and one I will be making often. It’s very filling, has many textures and is very colourful. Leaving it overnight to allow the garlic and vinegar to soak into the beans makes all the difference.
Ottolenghi strike again. I’m really looking forward to making ‘Red Onions with Walnut Salsa’ on Thursday when I cook again.
Tuesday’s is now ‘Free Sausage and Mash’ with a pint night in the ‘Horse and Groom’ in Old Hatfield. You really can’t turn that down ! We had it last week and the sausages were excellent – coming a close second to the amazing gravy that covered them !