Fenugreek and moong dal salad with citrus dressing

This invigorating salad is a delight in flavour and texture. Nutrient-packed fenugreek and protein-rich moong dal combine with a zesty citrus dressing to form a refreshing, wholesome dish.

Ingredients

For the salad:

• Dried split yellow moong dal (lentils), (30g) soaked and cooked
• Fresh fenugreek leaves, (20g) chopped
• Cucumber, (20g) finely chopped
• Tomato, (20g) diced
• Red bell pepper, (20g) finely chopped
• Red onion, (10g) finely sliced
• 1 small green chilli, finely chopped (adjust to taste)

For the citrus dressing:

• Juice of 1 orange
• Juice of 1 lemon
• Olive oil, 1 tsp
• Honey or sweetener, ¼ tsp (optional)
• Salt and black pepper to taste

Method

For the salad:

1. Soak moong dal in water for about 2 hours. Drain and rinse well. Cook in boiling water until tender but not mushy. Drain any excess water and let it cool.
2. In a bowl, combine cooked moong dal, chopped fenugreek leaves, cucumber, tomato, red bell pepper, red onion, and green chilli. Toss gently to mix.

For the citrus dressing:

1. In a separate bowl, whisk together orange juice, lemon juice, olive oil, honey (if using), salt, and black pepper until well combined.

To assemble:

1. Drizzle the citrus dressing over the salad.
2. Toss the salad gently to coat the ingredients with the dressing.
3. Let the salad sit for about 10-15 minutes before serving to allow flavours to meld.

Nutritional information

Per serving:

‍Calories - 160 kcal

Carbs - 30g

Proteins - 8g

Fats - 2g

Fibre - 6g