I got the inspiration for this dish from a tabouleh recipe, wasn’t quite sure if it would work but it turned out to be super yummy and perfect for the hot summers day that we have.
Fresh Mint Leaves
Fresh Parsley Leaves
Cook the mung beans until soft and set to one side to cool. Thinly slice the fennel, steam until soft and also allow to cool. Finely chop the parsley and mint leaves and place the chopped leaves, mung beans and fennel into a bowl and stir. Take the juice of a lemon or two and in a blender blend with equal amount of olive oil and a little salt. Have a taste of this dressing (should be nice and lemony) before adding to the mung bean and fennel mixture. Pour the dressing into the mixture, give a good stir and taste again. Add more lemon, oil, mint, parsley or salt if needed.