Beansprout Salad with Chargrilled Asparagus and Coconut

  • DifficultyEasy
100g broad beans podded
200g beansprouts
200g asparagus tips or spears
2-3 tbsp vegetable or sunflower oil
1 tsp black mustard seeds
1 tsp cumin seeds
1-2 sprigs curry leaves
½ tsp garlic crushed
½ tsp grated ginger
1 -2 green chillies deseeded and finely chopped
100g freshly shaved coconut
50g fresh pomegranate seeds
A handful of coriander leaves
2 tsp caster sugar, or to taste
Juice of 2 limes, or to taste

If using frozen broad beans, put them in a bowl, cover with water and leave to soak while you prepare the other ingredients.

If using fresh broad beans, bring the saucepan to the boil and blanch the beans for two-three minutes. Refresh in cold water and slip off the skins.

1. Rinse the beansprouts in cold water. Drop them into boiling water and allow to stand for a minute. Drain thoroughly,then refresh in very cold water to stop the cooking. Set aside.

2. Preheat a griddle pan on a medium high heat. Brush the asparagus with a little oil and place them on a griddle pan in a single layer. ( You may have to work in batches.) cook for two-three minutes turning occasionally, until tender but still crisp and light browned. Set aside.

3. Heat the remaining oil in a frying pan until hot. Add the mustard and cumin seeds. Once they begin to pop and splutter add the curry leaves,garlic and ginger. Cook for a minute or so then add the drained broad beans with the chillies.

4. Add some salt with a dash of water to allow the beans to cook until just tender. When all the liquid has been absorbed, remove from the heat and set aside.

5. In a large mixing bowl, toss together the beansprouts, asparagus, broad bean mixture and the rest of the ingredients. Adjust the seasoning with more salt, sugar or lime juice, to taste.

Beansprout Salad with Chargrilled Asparagus and Coconut

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