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Mung bean salad

On My Table with Tess Prince
Tess Prince is the Nativ Food Editor and the founder of 

With roasted tomato, baby leeks, hemp & nigella seeds.

If you have never tried mung beans before this is the perfect introduction. These emerald green legumes are a powerhouse of easily digestible protein. Topped with sweet roasted tomatoes, earthy baby leeks and sprinkled with the rock stars of the health food world – hemp and nigella seeds. Delicious served warm or cold.

Serves 4

Prep and cooking time 30 minutes
250 g dried mung beans (soaked overnight in double the volume of water).
6 organic ripe tomatoes (cut into quarters). 
1 teaspoon garlic powder.
1 teaspoon dried oregano (or fresh if you have).
Pinch sea salt.
6 baby leeks (keep some of the tops on).
8 tablespoons extra olive oil.
3 shallots finely chopped.
1 tablespoon Dijon mustard.
2 tablespoons vinegar (Pedro ximenez sherry vinegar is amazing)
Handful chopped parsley. 
1 tablespoon nigella seeds.
1 tablespoon hemp seeds.


Drain the soaked mung beans and place in a saucepan, cover with cold water add a good pinch of sea salt and bring to the boil. Simmer for 15-20 minutes until they are tender.

Meanwhile heat the oven to 160oc and put the cut tomatoes on a baking tray and drizzle generously with olive oil, garlic powder and sea salt, roast for 30 minutes or until they look slightly charred around the edges. After 10 minutes of cooking time add the baby leeks (they require less cooking time)

Heat two tablespoons of olive oil and sauté the shallots on a low heat until they are transparent and soft. Leave to cool

Now make the dressing by whisking the mustard and vinegar, slowly drizzle in the remaining olive oil, and then add the cooked onion and parsley.

Toss the cooked mung beans in the dressing. Transfer onto a serving plate and arrange the roasted tomatoes and leeks on the top and scatter over the hemp and nigella seeds.