Warm Mung Bean Salad

Warm Mung Bean Salad

Serves 3 as a main or 4-5 as a side

Ingredients

2/3 cup mung beans 

2 cups water

1/2 stock cube

1 1/2 cups peas

40g fresh mint

3 shallots, finely sliced

200g bocconcini torn

For the dressing

Juice of 1 lemon

3 Tbsp olive oil

2 Tbsp sherry vinegar

Method

Put the mung beans, water and the 1/2 stock cube in a small saucepan. Bring to the boil then reduce the heat and simmer until the mung beans are soft but not mushy (about 30 minutes). If there is any remaining liquid in the pan once the mung beans are done, drain them and set aside.

Put the peas in a heatproof jug and pour over boiling water to blanche them. Let sit in the hot water for 5 minutes, then drain.

Put the mung beans peas mint, shallots and torn bocconcini in a large bowl.

Whisk together the dressing ingredients, then pour over the salad and toss well to combine. Serve while warm.