Mung bean & apple salad
15/11/2011
Serves 4
Ready in 20 mins, serves 4Serve with crusty bread, BBQ chicken or BBQ sausages. 70g roasted pecan nuts1 tsp flake salt500g mung bean sprouts1/2 cup cucumber, chopped1 cup celery, sliced on a diagonal2
Ingredients
| 70 g | Pecans, roasted |
| 1 tsp | Flaky sea salt |
| 500 g | Mung bean sprouts |
| ½ cup | Cucumber, chopped |
| 1 cup | Celery, sliced on a diagonal |
| 2 | Red apple, sliced with skin on |
| 3 tbsp | Spring onions, finely chopped |
| 3 tbsp | Aioli, or mayonnaise |
| 1 tbsp | Fresh Italian parsley, finely chopped |
| 1 | Lemon, juice only |
| 1 to taste | Cracked black pepper |
Directions
- Place nuts into a large bowl, then sprinkle salt over and stir.
- Add sprouts, cucumber, celery, apples and spring onions, and mix gently.
- Add remaining ingredients and toss together.
Cook's tip: Best eaten the day you make it. Buy 500g of mung bean sprouts at the store and simply wash well before using.
Wine Match
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