Serves 3 . Vegan . Gluten Free
This is a really yummy and colourful salad with contrasting textures. It’s packed full of protein too and makes a perfect light vegan meal.
Approx 1 1/3 cup soaked + cooked mung beans
1 small raw beetroot, grated
Zest of 1 lime and juice of 1/2
1 large garlic clove, crushed
2 Tbsp olive oil
1. Mix the olive oil, lime juice, lime zest and salt in a bowl to make the dressing.
2. Throw the rest of the ingredients in, combine and its done. Easy peasy!