Mung bean salad from Verkala - Liz’s variation

Ingredients

Dry mung beans — to be sprouted

1 medium ripe mango

1 small red onion— or half a normal size onion.

1/2 a cucumber

1 pear or apple

2 lemons or lime

Mint leaves (optional)

Dressing: olive oil, french mustard, honey and lemon juice, salt and pepper

Stage 1. Preparing the mung beans

1. Take 150 ml of dry mung beans. Rinse the beans well and place in a bowl with 300 ml water. Let stand in room temperature over night.

   The next day. Pour out the water and rinse the beans, let them sit in a colander for a few minutes

2. Place the soaked beans in a (non glass) bowl and place a plate on top -so that the beans will have a dark environment.

3. Let them stand in the bowl for 2-3 days, rinsing the beans one a day. By day three you will have beans that are ready for use in this salad.

Stage 2. Making the salad:

• Flesh out the mango and cut the flesh into dices.

• Finely chop the onion

• Slice cucumber 1cm thick and then cut each slice into 4 pieces.

• Cut the apple or pear into small pieces.

• 3 handfuls your sprouted mung beans

Place everything in a bowl, squeeze lemon juice over. Mix well.

Finely chop the mint leaves and put them on top.

Make the dressing, and pour over just before serving. Finely chop the mint leaves and put them on top.