At the start of every New Year the majority of our resolutions contain the word ‘healthy’, but healthy doesn’t have to be boring. Try this recipe for a fun, inventive and healthy dish which will also inspire you with a fresh twist on some basic cooking skills. New adventures await. This recipe is inspired by Reza Mahammad whom Gary had the good fortune to work alongside when he was cooking with Le Creuset a few years ago.
Ingredients 100g broad beans, podded 200g bean sprouts 200g asparagus spears 50g radish, thinly sliced 2 tbsp veg oil 1 tsp black mustard seeds 1 tsp cumin seeds 2 spring curry leaves ½ tsp crushed garlic ½ tsp grated ginger 30ml pomegranate molasses 100g fresh shaved coconut 50g pomegranate seeds handful of coriander leaves 10g roasted poppy seeds juice of 2 limes Castor sugar to taste Optional extra Hot smoked Franschhoek trout
Method1 Blanch the broad beans in a pot of salt water for two minutes. Refresh in ice cold water and then remove the skins. Drain well.Rinse the bean sprouts in cold water. Blanch the sprouts in salted boiling water for 30 seconds and refresh them in ice cold water. Drain well 2 Preheat a griddle pan on a medium heat. Brush the asparagus with a little oil and place them on the griddle pan in a single layer. Cook for 2 – 3 minutes until lightly browned but still crisp. 3 Heat the remaining oil in a large frying pan. Add the mustard and cumin seeds. Once they begin to pop add the curry leaves, garlic and ginger. Cook for 1 – 2 minutes, then add the pomegranate malaises and broad beans. Remove from the heat and season with salt and pepper. 4 In a large mixing bowl, toss together the bean sprouts, asparagus, broad bean mixture and rest of ingredients. Adjust the seasoning with more salt, sugar and lime juice. Top with hot smoked Franschhoek trout