Tuesday, September 13, 2011

Mung Bean Salad in Wholemeal Tortillas

Yum yum yum, I am still licking my lips after tonight's delicious dinner. Inspired by a recipe I found here, I was very excited to try out something new with mung beans. Usually I only sprout them, but now I have found out they are delicious and easy to cook, and make a fabulous base for salads. The recipe called for a vinaigrette, but I decided to use a lemon tahini dressing, as I had some tahini in the fridge that needed using up. Any dressing would be great on this salad though, so use whatever takes your fancy! I wrapped my salad in wholemeal tortillas, with homemade tomato chutney and some salad leaves. Delish!

I have had a busy afternoon, visiting the garden plot I have a share in for the first time. We will be documenting our adventures on a communal blog called Tenderfoot, so be sure to have a look see to keep up to date on what we are doing. I was pleased to come home to an easy and relatively quick dinner, and now I am cooking up a storm, making five seed sourdough, homemade cream cheese, homemade muesli and roasted pumpkin hummus. Now, who is on the dishes...

Mung Bean Salad in Wholemeal Tortillas
1 cup dried mung beans, soaked overnight and cooked until soft (about 15 minutes)
3 spring onions, diced
2 carrots, diced
10 black olives, diced
Large handful of greens, chopped (I used pea shoots, but anything would do)
Handful of fresh mint, chopped

Lemon Tahini Dressing
2 cloves garlic
1 tsp rock salt
1/4 cup tahini
1/4 cup fresh lemon juice
3 Tbsp olive oil

Wholemeal Tortillas
2 cups wholemeal flour
1 tsp salt
1 Tbsp olive oil
About 1 cup warm water

Combine salad ingredients in a large bowl. For the dressing, mash garlic cloves with salt in a mortar and pestle to form a paste. Add the remaining dressing ingredients and mix until combined. Toss warm salad in dressing and leave to marinate while you make the tortillas.

For the tortillas, place the flour, salt and oil in a bowl and slowly add the water and mix to form a soft dough. Place dough on a floured surface and knead until smooth. You can leave to sit for a while at this point, or just forge ahead with making your tortillas. Split the dough into eight pieces, and roll into balls. Flatten into circles with a rolling pin. Cook in a very hot pan until brown and bubbling on both sides.

To compose, place a tortilla on a plate, smear with a spoonful of tomato (or other) chutney, add some lettuce leaves and a good spoonful of mung bean salad mix. Wrap and devour.

1 comment:

  1. These look DELICIOUS!
    P.s Stoked your loving Heidi's kale salad. It's a winner aye! I made a version using feta in place of Parmesan and posted it awhile back, so yum.