Very refreshing and filling for a hot summer day
I like mung beans because they have a lovely green and earthy flavour that goes well with lots of herbs and spices. They’re also light but filling. I made this salad to use up lots of odds and sods in the fridge. Hence the lettuce. I’d be tempted some other time to add some fresh coriander and spearmint to this. I think that would work well here too. This has quite a kick to it so reduce chillies if you’re not a fire fiend like me.
I used Sharwood’s Madras curry powder because it’s easy for using in salads. Any Greeks reading this, please dont use the generic curry powder available in supermarkets here. It’s cack. Either find something like Sharwoods (available in Thanopoulos in Kifissia usually) or go to one of the many Pakistani or Bengali shops in the centre. Those shops are also brilliant for buying basmati rice at half the price, getting tins of kidney beans or chick peas, dried red lentils and mung beans, and great frozen felafel.
mung bean salad
200g of mung bean soaked overnight and cooked
1 small onion sliced finely in half moons
a thumb sized piece of ginger grated
a clove of garlic grated
4 small green chillies deseeded and finely chopped
2 small red chillies deseeded and finely chopped
1 tsp of Madras curry powder
a good handful of chopped flatleaf parsley
4 cos lettuce leaves finely shredded
the juice and zest of half a large lemon
a good couple of glugs of evo oil
a little sea salt to taste
Mix all the ingredients together in a bowl and chill for a bit before serving. Serve with toasted arabic pitta bread and ice cold beer.