A hearty, protein-packed warm salad featuring a cooked mix of mung beans, adzuki beans, lentils, split peas, and ancient spelt grains. Tossed in a creamy, tangy yogurt-mustard dressing with a fiery kick of cayenne and chili flakes, it is finished with crisp raw red onion and fresh chives.
4 Portions · 780 g
All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.
4
Place the 200 g of dried legume and spelt mix into a large pot.
Cover the mix with water.
Bring the water to a boil.
Boil the mix for 1 hour and 30 minutes until everything is soft and fully cooked.
Change the boiling water two times throughout the cooking process.
Drain the cooked mix thoroughly.
Set the drained mixture aside.
Dice the yellow onion.
Heat 15 ml of sunflower oil in a pan over medium heat.
Fry the diced yellow onion until it is soft and translucent.
Mince the 2 garlic cloves.
Add the minced garlic to the pan.
Season the pan with 0.5 tsp of salt.
Cook the garlic until it releases its fragrance, about 1 minute.
Add the cooked legume and spelt mix to the pan.
Season the mixture with 0.5 tsp of black pepper, 0.5 tsp of cayenne pepper, and 0.5 tsp of chili flakes.
Stir the ingredients in the pan thoroughly to combine.
Place 1 tbsp of mustard into a small bowl.
Add 2 tbsp of Greek yogurt to the bowl.
Add 1 tbsp of olive oil to the bowl.
Add 1 tbsp of lemon juice to the bowl.
Mix the dressing ingredients together until smooth.
Pour the dressing directly over the warm bean and grain mixture in the pan.
Stir the salad well to coat all components evenly.
Remove the pan from the heat.
Finely chop the red onion.
Stir the chopped red onion into the salad for crunch.
Transfer the salad into a serving bowl.
Finely chop the fresh chives.
Sprinkle the chopped chives heavily over the top of the salad.
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