Veggie Mung Bean Salad

Veggie Mung Bean Salad

with Pomegranate

Time

25 Dakika

Serving

2 Kişilik

Level

Kolay

Calories

400 - 500 kcal/pors.
Ingredients We Send

6 unit

Dill

2 tablespoon

Nar Ekşisi

1 unit

Nar

30 gram

Walnut

2 unit

Cucumber

1 adet

Lemon

140 gram

Mediterranean Salad

1.5 glass of water

Mas Fasulyesi

2 unit

Roasted Kapya Pepper


Ingredients From Your Kitchen

Black Pepper

Salt

Olive Oil


Kitchenware
  • Cutting Board
  • Knife
  • Pot
  • Strainer
  • Mixing Bowl
Nutrition Values / per serving
Tarif
1

Boil 2 liters of water, pour the mung beans and boil until they become soft


2

Rinse the dill in cold water and finely chop.

 

Cut the cucumbers roughly.

 

Cut the roasted kapya peppers into small cubes.

 

Cut the pomegranate into wedges, it will be easier to remove the seeds. Cut the top part with the knife first. From top view, you'll see white veins descending to the bottom of the pomegranate. Throw scratches on these veins, from top to bottom, with knives. Scratches should not be more than 1 cm deep. Hold the pomegranate on a bowl and separate into slices with your hand. Separate the pomegranate grains with your hand or a spoon from the crusty part.

 

Squeeze the lemon juice. Rinse the greens in cold water


3

Also, rinse the mung beans in cold water after being boiled.

 

In a mixing bowl, combine 2 tablespoons olive oil, lemon juice, pomegranate sour and a pinch of salt and pepper.

 

Combine all ingredients with the sauce.


4

Serve the salad with chopped walnut sprinkled over. 

 

Enjoy!