What I love about this salad is that everything except carrots is cooked for 20 seconds or less. I caramelized the carrots in the oven, but you can do the same on the stove top. It may take double the time though, since you may have to be careful not to crowd the pan. Also, I find that apples in this salad add the extra fiber necessary to digest all those proteins from the legumes; also, the sweetness and light tang you get from them just holds the salad together. Somehow.
- 6 carrots, washed and peeled
- 1 tbspn wild or organic honey
- 150 g French beans, washed
- 150 g mixed sprouted beans (mung, whole chickpeas, etc)
- 100 g fenugreek leaves
- ½ a large red onion
- 1 gala or Chinese apple
- 1 tspn cumin seeds
- 2 cloves of garlic
- 1 inch ginger
- 1 small green chilli
- Juice of 1 lime
- extra virgin olive oil
– Using a box grater or the food processor, shred your carrots finely; sprinkle tbspn of oil and a tbspn of organic or wild honey, and roast them in the oven for 20-25 min, till they are caramelized well. (They will be lightly charred, and quite sweet)
– Meanwhile, chop the French beans finely, and prep the fenugreek leaves by picking only the leaves (not stalks), and washing them thoroughly. Chop garlic, ginger and chilli finely.
– Slice the red onion very thin and soak in a little bit of lime juice.
– In a heavy bottom pan on the stove, add a tspn of oil, and add the finely chopped ginger, garlic and chilli
– Add the finely chopped beans and sprouts and toss for exactly 20 seconds, till the beans turn to a vibrant green. Switch off the stove.
– After the carrots have roasted and caramelized, arrange the salad by making a bed of fenugreek leaves, then legumes, and then carrots, and lastly, sliced apples. Adjust seasoning, and drizzle the soaked onions just before you serve.