Green bean, pea pomegranate and fresh coconut salad

SERVES: 6 TIME TO MAKE: Less than 15 minutes

A delicious spin on celebrity chef Reza Mahammed's asparagus and broad-bean salad.

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BRAAI RECIPES

INGREDIENTS

  • 45 ml PnP sunflower oil
  • 5 ml black mustard seeds
  • 5 ml cumin seeds
  • 2 sprigs PnP curry leaves
  • 3 ml PnP crushed garlic
  • 3 ml PnP grated fresh ginger
  • 250 ml no name frozen peas, thawed
  • 60 ml fresh lime juice
  • 300 grams PnP fine green beans, blanched
  • 300 grams PnP bean sprouts, blanched
  • 1 PnP green chilli, deseeded and chopped
  • 1 dash PnP salt, to taste
  • 1 half PnP fresh coconut, grated
  • 50 grams pomegranate seeds
  • 1 handful PnP coriander leaves
  • 2 tbsp PnP sugar

METHOD

  • Heat oil in a medium saucepan until hot.
  • Add mustard and cumin seeds.
  • Once they begin to pop, add curry leaves, garlic and ginger.
  • Cook for a minute, then add peas, a dash of water and salt and simmer for 2 minutes.
  • Add lime juice.
  • Toss with remaining ingredients and serve.