Turkish Mung Bean Salad | Maş Fasulyesi Salatası

Thoroughly rinse the mung beans under cold running water. Bring to a boil in a pot with plenty of lightly salted water and cook over medium heat for about 20 to 25 minutes until al dente. Then drain in a colander, rinse with cold water, and leave to cool completely.

Meanwhile, wash the red pointed peppers, deseed, and cut into fine dice. Clean the spring onions and slice into fine rings. Wash the flat-leaf parsley and fresh dill, shake dry, and chop finely. Briefly toast the walnut kernels in a dry frying pan until fragrant, then roughly chop.

For the dressing, whisk the juice of one lemon with extra virgin olive oil, fine table salt, and ground black pepper in a small bowl into a balanced vinaigrette.