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.
226 per serving
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
100g freshly grated or shaved coconut
50g pomegranate seeds
Handful of coriander leaves
2 tsp caster sugar
Juice of 2 limes
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)