Spicy Mung Bean Salad

Mung bean salad with roasted carrots and fried halloumi on a white plate

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

Diet Gluten Free, Vegetarian

Keyword Mung Bean Salad

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 362kcal

Author Katie Trant

Ingredients

For the carrots

2 cups sliced carrots about 3 large carrots
2 tablespoon extra virgin olive oil
2 teaspoon honey
½ teaspoon flaky sea salt

For the halloumi

8 oz halloumi cubed
1 tablespoon extra virgin olive oil

For the salad

2 cups cooked mung beans
¼ cup extra virgin olive oil
1 teaspoon fennel seeds
1 teaspoon cumin seeds
1 teaspoon caraway seeds 1
2 cloves garlic crushed
¼ teaspoon chilli flakes
2 Tbsp apple cider vinegar
1 bunch cilantro chopped

US Customary - Metric

Instructions

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.
2 tablespoon extra virgin olive oil, 2 teaspoon honey
Add the carrots to the bowl, and toss to coat with the honey and olive oil mixture. Season with flaky salt.
2 cups sliced carrots, ½ teaspoon flaky sea 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.
1 tablespoon extra virgin olive oil, 8 oz 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 ¼ cup olive oil over medium heat in a small frying pan.
¼ cup extra virgin olive oil
Add the fennel, cumin, and caraway seeds, and cook for 1-2 minutes until the seeds are sizzling.
1 teaspoon fennel seeds, 1 teaspoon cumin seeds, 1 teaspoon caraway seeds
Remove the pan from the heat, and add the crushed garlic and chilli flakes. Allow the residual heat to gently cook the garlic.
2 cloves garlic, ¼ teaspoon chilli flakes

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.
2 cups cooked mung beans
Add the apple cider vinegar, and toss to combine.
2 tablespoon apple cider vinegar
Add the honey roasted carrots, pan-fried halloumi, and the chopped cilantro.
1 bunch cilantro
Toss everything to combine well. Transfer the salad to a serving platter.
Serve!

Notes

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.

Nutrition