February 2, 2018
Pumpkin Mung Bean Salad with Spinach
Ingredients
- 500g of pumpkin peeled and cut into cubes
- 1/2 Cup of mung beans (sorted for any stones or other debris and should be soaked in the water overnight in twice the amount of water. Throw away soaking water.)
- 1 Small red onion cut off in big portions
- 3 cups of water
- 200g of spinach roots and leaves
- 2 Tbsp of olive oil
- 1 Tbsp of honey
- A pinch of salt
Preparation
- Preheat the oven to 170/C.
- Pour the honey on the pumpkins, some water and mix together
- Put them in the preheat oven to bake for 80-90 minutes.
- Place the soaked mung beans in another pan, pour a cup of water and boil for about 50-60 minutes. Salt the beans 10 minutes before they are done so they do not disintegrate. Then turn the heat down to low and let simmer, covered. Turn off the heat before the mung beans begin to fall apart.
- Put the olive oil and onions in a small pan and saute them for 5-10 minutes and add spinach leaves and roots before turning off the heat.
- Mix all the ingredients gently together and arrange them on a service plate.
Enjoy!
