½ cup sunflower seeds
zest of one lemon
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
pinch of sea salt
pinch of sea salt
1 tablespoon virgin coconut oil
1 medium sized cauliflower, cut into florets, stems cut into smaller pieces
10cm piece of leek, thinly sliced
juice of 1/2 lemon
juice of 1/2 lemon
freshly ground black pepper
1. Cook the mung beans in plenty of boiling water until just tender. Drain and set aside.
2. Toast the sunflower seeds, lemon zest and spices on a dry pan for a few minutes. Keep stirring constantly.
Set aside.
3. Add coconut oil in the (same) pan, add leek and cauliflower and sautee for a few minutes. Add in a dash of water, cover the pan with a lid and leave the veggies to cook medium click low until just tender (or to your liking).
4. Add in the mung beans, half the sunflower seeds and drizzle in the lemon juice. Season with freshly ground black pepper and an extra pinch of salt if needed. Serve sprinkled with the extra sunflower seeds.
3. Add coconut oil in the (same) pan, add leek and cauliflower and sautee for a few minutes. Add in a dash of water, cover the pan with a lid and leave the veggies to cook medium click low until just tender (or to your liking).
4. Add in the mung beans, half the sunflower seeds and drizzle in the lemon juice. Season with freshly ground black pepper and an extra pinch of salt if needed. Serve sprinkled with the extra sunflower seeds.
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