Serves 6

INGREDIENTS

1 cup mung beans
1 cup French green lentils
1 cup soybeans
1 large carrot, thinly grated
1 small beetroot, thinly grated
1 green apple, thinly grated
2 Truss tomatoes, diced
1 fennel, white part sliced thinly
75 g baby spinach leaves
1/2 cup flat-leaf parsley
1/4 cup sesame seeds
1/2 cup walnuts, roughly chopped
1/2 cup sliced almonds

dressing

Juice of 1 lemon
3 tablespoons extra virgin olive oil
1 tablespoon white vinegar
Salt and pepper

TO MAKE

In a medium saucepan, bring three cups of water to the boil before adding one cup of soybeans. Reduce heat to low and simmer for 2 to 3 hours. Keep an eye on the soybeans, removing the hulls from the water as they appear. You may need to top up the water over the 3 hours. Meanwhile, fill two small saucepans with 3 cups of water each and bring to the boil. Add the French green lentils to one, cooking for 20–25 minutes. And add the mung beans to the other, cooking for 5 to 10 minutes or until just tender. When the lentils and mung beans are cooked, rinse under cold water and add to a large bowl to cool.

Meanwhile, in a separate large bowl, add all other ingredients, patting the beetroot and tomatoes with paper towel to soak up some of the excess liquid first. Combine all dressing ingredients in a jar and shake well before setting aside.

Once the soybeans are cooked, rinse under cold water. You may need to hand remove any stubborn hulls before adding the soybeans to the mung bean and lentil mixture. When everything has cooled, add the salad mixtures to the large bean bowl and toss gently in the dressing. Serve the salad with a large dollop of organic hommus.