Although I love my green salad with olives, tomatoes and balsamic vinegar, leafy salads can sometimes get a tad bit boring. C'mon I know you'll agree.

I love whipping up this quick dish for days when I want a salad that's a little more exciting than the usual garden salad. It's crunchy, a little tangy and oh so fresh!

I have included my favorite, classic toppings in this recipe but feel free to add your own and improvise.



You will need:



1/2 cup of mung beans

1 onion chopped finely

1 medium tomatoes chopped finely

1 cucumber, peeled and chopped finely

Coriander

Lime

Red Chili Powder

Salt

*Note: Dry mung beans will double in quantity when sprouted

Method:

1) Place mung beans in a bowl of cold water and soak it at room temperature overnight

Many say soaking mung beans isn't necessary, but I prefer soaking it overnight as it helps to remove some indigestible sugars and makes cooking it a heck of a lot quicker.

2) Using a strainer, get rid of all the water

3) Boil soaked mung beans for 30 minutes or until soft

4) Drain and let it cool

5) Chop onion, tomatoes, and cucumber finely

6) In a large bowl, mix mung beans with the chopped vegetables

7) Season with salt, red chili powder and lime juice

9) Garnish with coriander

For an extra kick, add in some chopped green chilis.



Bon Appétit :)

Eggs in a Basket

Breakfast is my favorite meal. I love whipping up different ideas and experimenting to make my meals more interesting.

I don't know about you, but whenever I have omelettes it needs to be big enough to cover my entire piece of toast. Eggs in a basket is the perfect way to avoid the stress of matching my omelette and toast size and getting right into eating it. It's also a fun alternative to the traditional way of serving toast and omelette - so let's get into it!

You will need:

1 tbsp olive oil

2 slices of your favorite bread

1 egg

1/2 onion

handful of coriander

dash of salt + pepper

plus any of your other favorite omelette fillings

Method:

1) Toast your favorite slice of bread half way (it'll get cooked further on the fry pan)



2) Once toasted, use a steel glass or any circular object to cut out your 'toast circle'





3) Chop up onion and coriander (and any other fillings) into small pieces and whip it up with your egg



4) Add a dash of salt and  pepper into your mixture



5) Heat up 1 tbsp of oil in a frying pan

6) Lay your toast on the pan and add half of your egg mixture



7) Let one side cook on low heat for about two minutes, lift up with a spatula to see if it's cooked

8) Flip to the other side and cook for another two minutes

9) Repeat steps 5-8 for your second piece of toast

...and voila! Breakfast is served. I love how quick and fun this recipe is. You also get two servings with one egg so it's perfect for sharing (or you can save it for later)

      

If you do recreate your own eggs in a basket , let me know how it turns out and what your favorite fillings are.