Beans, Aubergine Pickle & Feta Salad
ingredients
2 thumb widths of ginger
3 garlic cloves, peeled
3 red chillies
1 tsp cumin seeds
1 tsp ground coriander
1 tsp ground turmeric
1 tsp mustard seeds, ground
2 tsp brown sugar
100ml white wine vinegar
1 large aubergine
100g green beans
100g mangetout
100g sugar snap peas
50g soya beans
50g peas
1/4 bunch coriander
1/4 bunch of mint
3 spring onions
75g feta
pinch of sea salt (for water)
oil (for deep frying)
nutrition facts
Per average serving:of an adult’s Reference intake (8400kj / 2000kcal). Typical values per 100g: Energy 268kJ/64kcal
method
1. Start by making the pickle. Mince the ginger, garlic and chillies and fry off over a medium heat. Add the spices and fry until fragrant, add a splash of water to split the mixture. Add the sugar, caramelise (be careful not to let it catch) and finally add the vinegar.
2. Dice the aubergine into 2cm chunks and deep fry for a few minutes (or toss in a little olive oil and cook in a frying pan if you'd like to reduce the fat content in the recipe). Toss the warm aubergine through the pickle.
3. Trim the green beans, leave the rest whole. Blanch the beans in salted water for 2 minutes, drain and refresh in cold water.
4. Shred the spring onions then pick the coriander and mint. Finally, mix all the ingredients together and garnish the salad with the crumbled feta.
Important information
*Allergen information is compiled using data obtained from the manufacturer of products we have used. If you decide to use a different product there may be a different allergen declaration, so please check the labels of all the ingredients you purchase to make this recipe. This information is for guidance only.
Nutritional information has been compiled by Registered Nutritionists using an industry standard software system (FDH Saffron). Please bear in mind that the nutrition will change depending on the products that you use to make this recipe. This information is for guidance only.