Bean and Lentil Salad with Garlic and Ginger

A HEALTHY AND NOURISHING MIXTURE OF MUNG BEANS, GREEN LENTILS, BROWN LENTILS AND CHICKPEAS, FRIED TOGETHER WITH SLIVERS OF GARLIC UNTIL CRISPY AND NUTTY, FINISHED OFF WITH CARROT, GINGER AND SLICED RED ONION. THIS CAN BE SERVED WARM.

SERVES 2 AS A MAIN OR 4 AS A SIDE | PREPARATION TIME: 15 MINUTES
COOKING TIME: 15 MINUTES

FRESH

3 garlic cloves, very thinly sliced

400g mixed sprouted beans and lentils

2 large carrots, sliced into thin ribbons

4–5 chicory leaves (optional)

¼ red onion, thinly sliced

5–6 coriander sprigs, cut in half

5mm piece ginger, peeled and finely shredded

SPICES

¼ teaspoon ground coriander

¼ teaspoon ground cumin

½ teaspoon red chilli flakes

PANTRY/LARDER

2 tablespoons oil, plus extra for drizzling (optional)

salt, to taste

1. Heat the oil in a large frying pan over a low heat. Add the garlic and fry for 20 seconds.

2. Stir in the sprouted beans, together with the ground spices, chilli flakes and salt. Keep tossing and frying for 6–7 minutes, or until crispy and nutty to taste. Turn off the heat and leave to cool.

3. Place the carrots, chicory leaves, if using, onion, coriander and ginger in a bowl, then add the toasted sprouted beans and mix together well. Drizzle with oil, if needed. Serve.