Mung bean, cucumber, ricotta, walnut and dill salad

Serves: 4

Preparation time: 15 minutes

Cooking time: 30 minutes

Ingredients

Salad

• 500g mung beans
• 1 teaspoon salt
• 2 lebanese cucumbers, diced
• ½ small red onion, finely diced
• 150g firm ricotta
• 100g walnuts, roughly chopped
• ½ cup fresh dill, roughly picked

Lemon dressing

• 75mL lemon juice
• 1 teaspoon Dijon mustard
• 50mL extra-virgin olive oil
• 1 teaspoon salt
• ½ teaspoon ground black pepper

To serve

• Warm flatbread (2 to 4 pieces per serve)

Method

Salad

1. Place the mung beans into a saucepan and cover with cold water.
2. Bring to the boil, then reduce the heat and simmer for approximately 30 minutes, or until the mung beans are tender.
3. Remove from the heat, stir through 1 teaspoon of salt and allow the mung beans to cool in the cooking water for 10 minutes.
4. Drain the mung beans and rinse under cold running water. Drain well.
5. Combine the cooked mung beans, cucumber and red onion in a large mixing bowl.

Lemon dressing

Whisk together the lemon juice, Dijon mustard, extra-virgin olive oil, salt and black pepper until well combined.

To serve

1. Warm the flatbread.
2. Pour the dressing over the mung bean mixture and gently toss until evenly coated.
3. Transfer the salad to a serving platter.
4. Crumble the ricotta over the salad.
5. Sprinkle with the walnuts and fresh dill.