Gizzi Erskine is with Ravinder Bhogal, who shares with us a quick delicious green bean, cashew and coconut salad packed with tons of flavour. If you’re looking for fast healthy food, this dish is perfect to eat hot or cold.
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RECIPE
INGREDIENTS:
250G GREEN BEANS, TRIMMED AND CUT INTO THREE
A GENEROUS SLUG OF GROUNDNUT/RAPESEED OIL
2 TSP MUSTARD SEEDS
A WHOLE DRIED RED CHILLI
A PINCH OF ASAFETIDA
1 TBSP OF SPLIT BENGAL GRAM/ URID DAL
15 FRESH CURRY LEAVES
50G CASHEW NUTS
A LARGE HANDFUL OF UNSWEETENED DESICCATED COCONUT
SEA SALT TO TASTE
½ TEASPOON JAGGERY OR SOFT BROWN SUGAR
THE JUICE OF SMALL LIME
METHOD
TOAST THE CASHEWS IN A HOT DRY PAN AND SET ASIDE. TOAST THE COCONUT TILL PALE GOLDEN TOO – KEEP YOUR EYE ON IT AS IT GOES FROM GOLDEN TO CHARRED RATHER QUICKLY.
HEAT THE OIL IN A WOK OR PAN AND ONCE IT’S SMOKING, THROW IN BENGAL GRAM/URID DAL. AS SOON AS IT BEGINS TO COLOUR, SPRINKLE IN THE MUSTARD SEEDS. ONCE THEY BEGIN TO SPUTTER, ADD THE ASAFETIDA, DRIED RED CHILLI AND CURRY LEAVES. STIR IN THE GREEN BEANS AND CASHEWS, SEASON TO TASTE, POUR IN 30MLS OF WATER, COVER TIGHTLY AND COOK FOR 3 MINUTES.
REMOVE FROM THE HEAT, SCATTER OVER THE SUGAR, COCONUT AND SQUEEZE OVER THE LIME JUICE. MIX WELL AND SERVE HOT OR COLD.
Thanks to Sophie Conran for Portmeirion (https://www.sophieconran.com), Maxwell & Williams and Typhoon for providing us with kitchenware.
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