Jump to Main ContentJump to Primary Navigation
Top

Asparagus, bean sprout and Coconut salad

SALAD.jpg

Great with marinated barbecue meat or as a vegetarian main dish at a picnic, this textured and fragrant salad from chef Reza Mahammad’s new book is at the top of our ‘must make’ list.

Kcal

226 per serving

Preparation time

5 minutes

Cooking time

10 minutes

Ingredients (makes 4)

100g broad beans, podded

200g bean sprouts

200g asparagus spears

2-3 tbsp vegetable oil

1 tsp black mustard seeds

1 tsp cumin seeds

1-2 sprigs of curry leaves

½ tsp crushed garlic

½ tsp grated root ginger

1-2 green chillies, deseeded, finely chopped

Salt

100g freshly grated or shaved coconut

50g pomegranate seeds

Handful of coriander leaves

2 tsp caster sugar

Juice of 2 limes

Method

Step 1: If using frozen broad beans, put them in a bowl, cover with water and leave to soak – then slip off the skins. If using fresh ones, blanch them in boiling water for 2-3 minutes, refresh in cold water and slip off the skins.

Step 2: Rinse the beansprouts in cold water. Drop them in boiling water and allow to stand for a minute. Drain thoroughly, then refresh in cold water. Set aside.

Step 3: Preheat a griddle pan on medium-high heat. Brush the asparagus with a little oil and place them on the pan in a single layer. Cook for two or three minutes, turning, until tender, crisp and lightly brown. Set aside.

Step 4: Heat the remaining oil in a frying pan until hot. Add the mustard and cumin seeds. Once they begin to pop add the curry leaves, garlic and ginger. Cook for a minute, then add the drained broad beans with chillies. Add salt and a dash of water and cook until just tender. When all the liquid has gone, remove and set aside.

Step 5: Toss the beansprouts, asparagus and broad bean mixture together. Add the rest of the ingredients and season with sugar, lime and salt to taste.

From Reza’s Indian Spice by Reza Mahammad (£17.99, Quadrille)

Related

beefnoodlesalad.jpg

Thai-spiced rare beef and rice noodle salad

coorg-pork.jpg

Pandhi curry

babe-octopus.jpg

Baby Octopus Salad

Comments

Latest...

Black coffee lovers, science says you're more likely to be psychopaths

“I take my coffee black – like my soul”

by Kayleigh Dray
22 Jun 2017

All aboard! There's a gin train coming to town

Sate your wanderlust with a round-the-world ‘journey’

by Nicola Colyer
21 Jun 2017

Rosé wine (aka the best wine) is getting its own boozy summer festival

Prepare to get pink-wine paninied

by Kayleigh Dray
21 Jun 2017

This £7.99 sparkling wine officially tastes as good as champagne

All the pizzazz for a slither of the price

by Anna Brech
21 Jun 2017

Got hay fever? Here's why a G&T should be your drink of choice

A cooling gin and tonic could help to curb a runny nose and sore eyes.

by Hayley Spencer
20 Jun 2017

Vegan Londoners are being treated to a meat-free burger bar next month

Not an animal product in sight at this fast-food joint

by Amy Swales
16 Jun 2017

Sacré bleu, we’re about to be hit by a croissant shortage

What is going to happen to our flaky pieces of joy?

by Jasmine Andersson
15 Jun 2017

The important thing to consider before buying alcoholic ice lollies

Police have issued a warning to everyone stocking up on prosecco popsicles

by Moya Crockett
15 Jun 2017

Know your mother’s ruin: 6 gin styles explained

Sort your Old Tom from your London Dry

by Amy Swales
14 Jun 2017

The clever kitchen gadget set to change the way we drink wine

We chucking two glasses a week down the sink because we don’t finish the bottle

by Amy Swales
14 Jun 2017