Carrot and mung bean salad (V)
Overlook mung beans’ repute as wholesome but bland – used proper, they take in a great deal of flavour. Serves 4.
140g dried inexperienced mung beans60ml olive oil, plus additional for drizzling1 tsp cumin seeds1 tsp caraway seeds1 tsp fennel seeds2 tbsp white wine vinegar2 garlic cloves, peeled and crushed½ tsp dried chilli flakes1 tsp salt3 massive carrots, peeled and lower into 1cm batons½ tsp sugar20g coriander, choppedGrated zest of 1 lemon140g feta, damaged into chunks
Reading: Carrot and mung bean salad
Deliver a medium saucepan of water to a boil, add the beans and simmer for 20-25 minutes, till they’re cooked however nonetheless retain a chunk. Drain, shake properly and switch to a big bowl. About three minutes earlier than the beans are finished, warmth two tablespoons of oil in a small frying pan and add the seeds. Prepare dinner on medium warmth, stirring usually, till they begin to pop – about three minutes – then pour, scorching oil and all, over the beans, together with the vinegar, garlic, chilli and half a teaspoon of salt.
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Whereas the beans are cooking, lay the carrots in a pan massive sufficient for them to type a shallow layer on the underside. Pour over about 150ml water – the carrots needs to be practically submerged – plus two tablespoons of oil and half a teaspoon every of sugar and salt. Deliver to a boil and carry on a excessive warmth for eight minutes, by which period the water ought to have evaporated and the carrots change into barely caramelised however nonetheless crunchy. Drain some liquid, if wanted.
Add the carrots to the bean bowl, together with the coriander, and stir gently. Switch to a shallow serving bowl, sprinkle over lemon zest, dot with feta and drizzle with olive oil.
Pink lentil soup with fried tofu and chilli oil (V)
Serves 4.
About 250ml sunflower oil1 medium onion, chopped4 garlic cloves, chopped20g chopped contemporary ginger¾ tsp every floor cumin, turmeric, cinnamon, cardamom and coriander400ml coconut milk250g pink lentilsShaved pores and skin of ½ lemon, plus 80ml lemon juiceSalt and white pepper1 tsp cumin seeds¾ tsp pul biber (Turkish chilli flakes), or regular chilli flakes with a pinch of candy paprika 50g corn flour220 agency tofu, lower into 3cm cube3 tbsp freshly chopped coriander
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Warmth two tablespoons of sunflower oil in a medium saucepan. Add the onion and on medium-low warmth sweat for eight minutes till tender. Add the garlic, ginger and floor spices, and prepare dinner, stirring, for eight minutes. Add 900ml water, the coconut milk, lentils and lemon pores and skin (not the juice). Deliver to a boil, then simmer till the lentils are tender, about 20 minutes. Take away the lemon pores and skin, add one and 1 / 4 teaspoons of salt and a few white pepper, and mix till easy. Style and add extra salt, should you like.
Pour one other two tablespoons of oil right into a small saucepan and warmth. Add the cumin seeds and chilli flakes, and prepare dinner on low warmth for a minute. Tip out right into a heatproof bowl.
Wipe clear the saucepan and pour in sufficient oil to return 2cm up the edges. Whereas the oil is heating up, combine the corn flour with a quarter-teaspoon of salt and a few white pepper. Toss the tofu within the corn flour, shake off any extra and fry in batches till golden, about 5 minutes (the oil have to be simply scorching sufficient gently to fry the tofu). Drain on kitchen towel and put aside someplace heat.
To serve, warmth up the soup, stir within the lemon juice and divide between 4 bowls. High every with some fried tofu and a drizzle of the cumin and chilli oil, and end with a sprinkling of coriander.
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