Serves 2-3

100g mung beans

500g amaranth

½ tbsp. rice wine vinegar

2 medium carrots, grated

2 tbsp. coriander leaves, chopped

1 tbsp. mint leaves, chopped

Dressing

1 tbsp. rice wine vinegar

2 tsp soy sauce

2 tsp sesame oil

2cm piece of ginger, grated

2 tsp olive oil

1 tsp honey

2 tsp lime juice

1 garlic clove, crushed

Peanuts and coriander leaves to serve

 

Soak mung beans 8 hours or overnight, drain and rinse

Using two separate pots of boiling water add mung beans to one and amaranth to the other.

Cook the mung beans for 12 minutes until the beans are cooked with a bit of a bite.

Cook the amaranth for 12 minutes as well.

Meanwhile combine all dressing ingredients and whisk together.

When the mung beans are cooked, drain and add 1/2 tbsp rice wine vinegar.

Drain and rinse amaranth when cooked and add to mung beans.

Allow the mung beans and amaranth to cool completely.

Add all other ingredients and the dressing and cool in fridge until ready to eat.

Sprinkle with peanuts and coriander leaves to serve.

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