Beansprout salad with chargrilled asparagus and coconut

Beansprout salad with chargrilled asparagus and coconut

Reza’s Indian Spice
4 as a side dish

This lovely, refreshing salad works well with very many dishes, especially tandoori preparations and any grilled meats; lamb chops would be great, as the salad will cut through their richness. There are a lovely combination of textures here, embracing both North and South with the European asparagus and Indian coconut. The salad looks beautifully verdant and spring-like, and is a lovely way to celebrate the arrival of the first asparagus spears, peeping through the soil. It is also wonderful as a palate cleanser, welcome after any rich meal.


Quantity Ingredient
100g broad beans, podded
200g beansprouts
200g asparagus spears
2-3 tablespoons vegetable oil
1 teaspoon black mustard seeds
1 teaspoon cumin seeds
1-2 sprigs curry leaves
1/2 teaspoon crushed garlic
1/2 teaspoon grated root ginger
1-2 green chillies, deseeded and finely chopped
100g freshly grated or shaved coconut
50g pomegranate seeds
handful coriander leaves
2 teaspoons caster sugar, or to taste
2 limes, juiced, or to taste


  1. If using frozen broad beans, put them in a bowl, cover with water and leave to soak while you prepare the other ingredients, then slip off the skins.
  2. If using fresh broad beans, bring a saucepan of water to the boil and blanch the beans for two to three minutes. Refresh in cold water and slip off the skins.
  3. Rinse the beansprouts in cold water. Drop them in boiling water and allow to stand for a minute. Drain thoroughly, then refresh in very cold water to stop the cooking. Set aside.
  4. Preheat a griddle pan on a medium-high heat. Brush the asparagus with a little oil and place them on the griddle pan in a single layer. (You may have to work in batches.) Cook for two to three minutes, turning occasionally, until tender but still crisp and lightly browned. Set aside.
  5. 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. 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.
  6. 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.
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