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Categories:
mango green asparagus white pumpkin chickpeas rocket runner beans garden peas fresh green onions fresh parsley almonds fresh red chili olive oil paprika salt ginger
Viewed: 109 - Published at: 7 years agoIngredients
- 1/2 fresh mango
- 150 g green asparagus
- 1 small white pumpkin
- 400 ml chickpeas
- 50 g rocket, salad
- 100 g runner beans
- 50 g garden peas (without the pot)
- 2 tablespoons fresh green onions
- 2 tablespoons fresh parsley
- 2 tablespoons sliced almonds
- 1 teaspoon fresh red chili (optional)
- 1 1/2 tablespoons olive oil
- 1 teaspoon smoked paprika
- salt & pepper
- 3 -4 tablespoons ginger, and lime dressing
Method
- To prepare asparagus use the large frying pan over a medium-high heat and stir-fry for approximately 2-3 minutes then remove them and set aside to cool, repeat the same with chopped Dudhi. In the last step use the pan to cook chickpeas. Reduce the heat to medium then add chickpeas and smoked paprika and salt and cook for about 5 minutes.
- In the medium sauce pan over a medium heat cook chopped runner beans for about 3 minutes before adding garden peas. Cook all ingredients for additional 2-3 minutes. Cool the chickpeas once cooked.
- Peel and chop mango, fresh parsley, green onions and fresh chilli.
- To combine all ingredients use the large bowl; add mango, asparagus, Dudhi, chickpeas, rocked salad, runner beans, garden peas, green onions, fresh parsley and chilli.
- Season the mango salad with salt and pepper and serve in a smaller bowl or plate with ginger dressing and almond flakes.
