Recipes.

Roasted Carrots with Green Beans, Mung Beans + Coconut Dukkah

By Hetty McKinnon


Roasted Carrots with Mung Beans Coconut Dukkah
  • 4 servings
  • Prep - 20 mins
    Cooking - 1 hour
  • Total - 1 hour 20 mins
Roasted Carrots with Mung Beans Coconut Dukkah

This Hetty McKinnon recipe from her second cookbook Neighbourhood is a delicious veg-packed salad that's jazzed-up with a tasty coconut dukkah.  

Servings: 4
Preparation: 20 mins
Cooking: 1 hour

Ingredients

  • 1 red onion, finely sliced.
  • 4-5 tablespoons extra-virgin olive oil.
  • 10 carrots (about 1.5kg), sliced diagonally.
  • 300 g dried mung beans.
  • 250 g green beans, trimmed.
  • 1/2 cup coriander leaves.
  • 1/4 cup flat-leaf parsley leaves.
  • 3 tablespoons finely sliced Chinese shallots.
  • juice of 1/2 lemon.
  • sea salt.
  • black pepper.

Coconut Dukkah

  • 4 white peppercorns.
  • 2 tablespoons coriander seeds.
  • 2 tablespoons cumin seeds.
  • 1/2 cup almonds or shelled pistachios, toasted.
  • 45 g (1/2 cup) desiccated coconut, toasted.
  • 2 tablespoons white sesame seeds, toasted.
  • 1 tablespoon black sesame seeds.
  • 1 tablespoon nigella seeds.
  • 1 tablespoon sea salt.

Directions

1. Preheat the oven to 200°C/400°F/Gas Mark 6.

2. To make the coconut dukkah, place a frying pan over a medium heat and toast the peppercorns and the coriander and cumin seeds until fragrant and popping, about 60 seconds. Add to a mortar and pound with a pestle to a coarse powder, then add the nuts and pound again until chunky. Mix through the coconut, sesame seeds, nigella seeds and salt.

3. Coat the red onion slices in 2 teaspoons of olive oil and set aside. Place the carrots on a large baking tray, coat in 1–2 tablespoons of olive oil, season with salt and pepper and place in the oven to roast. After 20 minutes, add the sliced red onion to the baking tray and roast for a further 10 minutes or until the carrots and onion are both tender and golden.

4. Bring a saucepan of salted water to the boil, add the mung beans and simmer for 25–30 minutes until tender. Drain.

5. In a large frying pan, add 1 tablespoon of olive oil and fry the green beans until just tender and starting to colour. Remove from the pan.

6. Combine the carrots, mung beans, green beans, herbs, a drizzle of olive oil and a good squeeze of lemon juice and season with salt and pepper to taste. Scatter over the coconut dukkah and serve.


Note

The coconut dukkah makes 1 cup.

NEIGHBOURHOOD by Hetty McKinnon is published by Plum, RRP $39.99.

This Hetty McKinnon recipe from her second cookbook Neighbourhood is a delicious veg-packed salad that's jazzed-up with a tasty coconut dukkah.

Ingredients

  • 1 red onion, finely sliced.
  • 4-5 tablespoons extra-virgin olive oil.
  • 10 carrots (about 1.5kg), sliced diagonally.
  • 300 g dried mung beans.
  • 250 g green beans, trimmed.
  • 1/2 cup coriander leaves.
  • 1/4 cup flat-leaf parsley leaves.
  • 3 tablespoons finely sliced Chinese shallots.
  • juice of 1/2 lemon.
  • sea salt.
  • black pepper.

Coconut Dukkah

  • 4 white peppercorns.
  • 2 tablespoons coriander seeds.
  • 2 tablespoons cumin seeds.
  • 1/2 cup almonds or shelled pistachios, toasted.
  • 45 g (1/2 cup) desiccated coconut, toasted.
  • 2 tablespoons white sesame seeds, toasted.
  • 1 tablespoon black sesame seeds.
  • 1 tablespoon nigella seeds.
  • 1 tablespoon sea salt.

Directions

1. Preheat the oven to 200°C/400°F/Gas Mark 6.

2. To make the coconut dukkah, place a frying pan over a medium heat and toast the peppercorns and the coriander and cumin seeds until fragrant and popping, about 60 seconds. Add to a mortar and pound with a pestle to a coarse powder, then add the nuts and pound again until chunky. Mix through the coconut, sesame seeds, nigella seeds and salt.

3. Coat the red onion slices in 2 teaspoons of olive oil and set aside. Place the carrots on a large baking tray, coat in 1–2 tablespoons of olive oil, season with salt and pepper and place in the oven to roast. After 20 minutes, add the sliced red onion to the baking tray and roast for a further 10 minutes or until the carrots and onion are both tender and golden.

4. Bring a saucepan of salted water to the boil, add the mung beans and simmer for 25–30 minutes until tender. Drain.

5. In a large frying pan, add 1 tablespoon of olive oil and fry the green beans until just tender and starting to colour. Remove from the pan.

6. Combine the carrots, mung beans, green beans, herbs, a drizzle of olive oil and a good squeeze of lemon juice and season with salt and pepper to taste. Scatter over the coconut dukkah and serve.

Note

The coconut dukkah makes 1 cup.

NEIGHBOURHOOD by Hetty McKinnon is published by Plum, RRP $39.99.

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