Mung bean and carrot salad

Mung beans are something that usually sits in the cupboard and I only use for sprouting.  I felt this was me being somewhat unimaginative - this recipe suggested a good use.

140g (~1 cup) dried green mung beans
60ml olive oil, plus extra for drizzling
1 tsp cumin seeds
1 tsp caraway seeds  (didn't have, so used 1 1/2 tsp of cumin plus 1 1/2 tsp fennel)
1 tsp fennel seeds
2 tbsp white wine vinegar (didn't have - used cider vinegar instead)
2 garlic cloves, peeled and chopped
½ tsp dried chilli flakes
1 tsp salt
3 large carrots, peeled and cut into 1cm batons
½ tsp sugar
20g coriander, chopped
Grated zest of 1 lemon

140g feta, broken into chunks

Bring a medium saucepan of water to a boil, add the beans and simmer for 20-25 minutes, until they are cooked but still retain a bite. Drain, shake well and transfer to a large bowl.

About three minutes before the beans are done, heat two tablespoons of oil in a small frying pan and add the seeds and chopped garlic. Cook on medium heat, stirring often, until the seeds start to pop – about three minutes – then pour, hot oil and all, over the beans, along with the vinegar, chilli and half a teaspoon of salt.

While the beans are cooking, lay the carrots in a pan large enough for them to form a shallow layer on the bottom.  Pour over about 150ml water – the carrots should be nearly submerged – plus two tablespoons of oil and half a teaspoon each of sugar and salt.  Bring to a boil and keep on a high heat for eight minutes, by which time the water should have evaporated and the carrots become slightly caramelised but still crunchy. Drain some liquid, if needed.  Add the carrots to the bean bowl, along with the coriander and lemon zest, (and feta if using) and stir gently.