Sprouted mung bean chaat with cucumber and lime

Ingredients

For 1 serving

• Mung beans75 g
• Cucumber125 g
• Tomatoes100 g
• Red onion25 g
• Cilantro8 g
• Lime juiceto taste
• Cayenne pepperto taste
• Saltto taste

Method

1. Two or three days ahead, soak the mung beans in cold water for 12 hours, then drain and leave them to sprout for 1–2 days in a sieve covered with a damp tea towel, rinsing morning and evening, until the sprouts are about 1 cm long.
2. Bring a small pan of water to the boil, add the sprouts and blanch for 2 minutes, until they lose their raw taste but stay crunchy; drain and cool under cold water.
3. Wash the cucumber and tomatoes and dice them into roughly 1 cm cubes; peel and finely chop the red onion; wash, dry and chop the fresh coriander.
4. Mix the sprouts with the vegetables and season with lime juice, salt, chilli powder to taste and the coriander.