Quick & Easy

Crunchy mung bean and coriander salad

crunchy mung bean and coriander salad



1.In a small frying pan, stir seeds over medium heat, until toasted lightly. Cool.
2.To make the coriander dressing, wash the fresh coriander well; drain and pat dry. Reserve 1 cup lightly packed coriander leaves. Scrape and clean coriander roots. Blend or process coriander roots, stems and remaining coriander leaves with one-third of the onion, half the spices, and 1 tbsp each of the oil and juice; process until finely chopped. Season to taste.
3.Halve cucumbers and tomatoes; discard seeds. Cut flesh into 1cm pieces.
4.In a large bowl, combine sunflower seeds, pepitas, coriander dressing, cucumber and tomato with sprouts and remaining onion, spices, oil and juice; toss gently to combine. Season to taste. Serve immediately.

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