Salad

Malta Plum Mung Bean Salad

Name: Malta Plum Mung Bean Salad
Total time: 35 min
Yield: 4 servings
Ingredients: 0.5 cup mung beans; 1 bowl malta plums; 1 pieces spring onions; 2 tablespoons slivered almonds; 1 tablespoons golden raisins; 1 teaspoon salt; 2 tablespoons lemon juice; 3 tablespoons olive oil

Duration

35 min

Servings

For 4 People

Difficulty

medium

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Ingredients

Servings:

0.5 cup mung beans
1 bowl malta plums
1 pieces spring onions
2 tablespoons slivered almonds
1 tablespoons golden raisins
1 teaspoon salt
2 tablespoons lemon juice
3 tablespoons olive oil

Step-by-Step Preparation

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Wash the mung beans with plenty of water, place them in a pot, and add enough water to cover them. Boil for approximately 20-25 minutes until the beans soften, but be careful not to let them fall apart. Drain the boiled beans into a colander, rinse with cold water to shock them, and let them cool completely.

Place the raisins in a small bowl and add enough warm water to cover them, letting them soak for approximately 10 minutes to soften. Then, drain the water.

Place the flaked almonds in a small pan. Without adding any oil, roast them over low heat for 1-2 minutes, stirring constantly until they lightly change color and release their aroma, then remove from the heat.

Peel the Malta plums (yenidünya), remove the pits, and chop them into cubes or slices. To prevent them from darkening, immediately toss the chopped plums in lemon juice in a bowl.

Clean the root parts of the spring onions and chop them finely.

In a large serving bowl, gently mix the boiled and cooled mung beans, the chopped Malta plums, and the chopped spring onions.

In a separate bowl, whisk the olive oil, the remaining lemon juice, and the salt until a smooth sauce is obtained. At this stage, follow the chef's recommendation by adding a few drops of freshly squeezed orange juice and finely grated orange zest to the sauce to deepen the fruity acidity.

Drizzle the prepared sauce over the salad and ensure all ingredients are coated with the sauce.

Sprinkle the roasted flaked almonds and the drained raisins over the salad. Serve immediately while warm or after letting it rest in the refrigerator to serve cold.

Chef's Tips

Keep the boiling time of the haricot beans under control to ensure they remain firm and provide a pleasant texture to the salad, and rinse them in cold water as soon as they are boiled.
To prevent the Malta plums from darkening, ensure they come into contact with lemon juice as soon as they are peeled.
Lightly toasting the flaked almonds in a dry pan will add both crunch and a rich aroma to the salad.

Alternative & Optional Ingredients

In cases where Malta plums are unavailable, green plums, apricots, or firm peach slices can be preferred depending on the season.
You can also add a little pomegranate molasses to the olive oil sauce according to your taste.

Gourmet Recommendations

You can deepen the fruity acidity by adding a few drops of freshly squeezed orange juice and finely grated orange zest to the olive oil sauce.
You can enrich the serving plate with finely chopped fresh mint or dill as desired.

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Nutrition Facts

Per Serving

Calories185 kcal

Protein5 g

Carbohydrates16 g

Fat12 g

Fiber 4 g

Sugar 8 g

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Back

Salad

Malta Plum Mung Bean Salad

Duration

35 min

Servings

For 4 People

Difficulty

medium

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