Go Back
+ servings
mung bean salad on a white plate with a blue platter of salad in the background

Spicy Mung Bean Salad

This Spicy Mung Bean Salad will knock your socks off! Made with honey roasted carrots, pan-fried halloumi, and a spicy dressing, this vegetarian mung bean salad is perfect as a side dish or a main.
Course Main Course, Salad
Cuisine American
Keyword Mung Bean Salad
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6
Calories 362kcal


For the carrots

  • 2 cups sliced carrots about 3 large carrots
  • 2 Tbsp extra virgin olive oil
  • 2 tsp honey
  • 1/2 tsp flaky sea salt

For the halloumi

  • 8 oz halloumi cubed
  • 1 Tbsp extra virgin olive oil

For the salad

  • 2 cups cooked mung beans
  • 1/4 cup extra virgin olive oil
  • 1 tsp fennel seeds
  • 1 tsp cumin seeds
  • 1 tsp caraway seeds 1
  • 2 cloves garlic crushed
  • 1/4 tsp chilli flakes
  • 2 Tbsp apple cider vinegar
  • 1 bunch cilantro chopped


For the carrots

  • Pre-heat your oven to 400°F/200°C. Line a baking sheet with parchment paper.
  • In a large bowl, whisk together the honey and olive oil, warming the honey if need be.
  • Add the carrots to the bowl, and toss to coat with the honey and olive oil mixture. Season with flaky salt.
  • Spread the carrots into a single layer on the baking sheet.
  • Place in the oven and roast for 15 minutes, remove, flip the carrots, and roast for another 5-10 minutes, until golden and crisp around the edges.
  • Set aside to cool slightly.

For the Halloumi

  • Heat a large, heavy-bottomed frying pan over medium-high heat.
  • Add a tablespoon of olive oil, and the cubed halloumi.
  • Pan-fry, stirring occasionally, until the halloumi is golden on all sides.
  • Remove from the heat and set aside.

For the spiced oil

  • Heat 1/4 cup olive oil over medium heat in a small frying pan.
  • Add the fennel, cumin, and caraway seeds, and cook for 1-2 minutes until the seeds are sizzling.
  • Remove the pan from the heat, and add the crushed garlic and chilli flakes. Allow the residual heat to gently cook the garlic.

To make the mung bean salad

  • Place the cooked mung beans into a large bowl. Add the spiced oil, along with all of the spices.
  • Add the apple cider vinegar, and toss to combine.
  • Add the honey roasted carrots, pan-fried halloumi, and the chopped cilantro.
  • Toss everything to combine well. Transfer the salad to a serving platter.
  • Serve!


  • Nutrition values are an estimate only.
  • Mung beans can be cooked a day ahead of time. The roasted carrots and halloumi can also be prepared in advance.
  • Mung bean salad is good served warm, cold, or at room temperature.
  • If you can't find halloumi, you can replace it with cubed or crumbled feta. Do not pan-fry the feta in this case.
  • For a vegan salad, skip the cheese, or replace with tofu feta. 


Calories: 362kcal | Carbohydrates: 20g | Protein: 14g | Fat: 26g | Saturated Fat: 9g | Sodium: 682mg | Potassium: 329mg | Fiber: 7g | Sugar: 6g | Vitamin A: 7259IU | Vitamin C: 4mg | Calcium: 422mg | Iron: 1mg