Mung bean & apple salad
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
|70 g||Pecans, roasted|
|500 g||Mung bean sprouts|
|1 tsp||Flaky sea salt|
|½ cup||Cucumber, chopped|
|1 cup||Celery, sliced on a diagonal|
|2||Red apples, sliced with skin on|
|3 Tbsp||Spring onions, finely chopped|
|3 Tbsp||Aioli, or mayonnaise|
|1 Tbsp||Flat leaf (Italian) parsley, finely chopped|
|1||Lemon, juice only|
|1 to taste||Cracked black pepper|
- 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.