Servings: 2 as a main and 4 as a side
Timings: Prep 10mins - Cooking & Cooling 15mins
2 Tbsp Paprika Spiced coconut cooking oil
5 Asparagus spears
1 Handful of broad beans
1 Handful of cashew nuts
1/2 Bag of Watercress
100g Quick cook wholewheat bulgur, millet & red rice (Waitrose)
1 Handful Coriander
Separate the asparagus tips from stalks and peel the stalks to create thin shavings. Shell the broad bean pods if using fresh broad beans - Blanche the asparagus heads and beans in boiling water for 2 minutes, remove & set aside. Add the quick cook wholewheat mixture to the boiling water; you can swap with any combo of grain and rice,
I love this mix as it has a crunchy nuttiness to it.
While this cooks, gently melt 1 tablespoon of the Spiced Paprika coconut cooking oil into a saucepan. Slice the radish and courgettes. Add the cashew nuts to the saucepan and gently fry for two minutes - remove from pan and set aside. Add the courgette to the pan, stirring to cook evenly; this will take about 3 minutes; when they are almost cooked but still firm, add the asparagus shavings to the pan along with some water, stirring to avoid burning for about 2 minutes - remove from pan and set aside to cool.
Add the cooked wholewheat mix to the frying pan and gently melt in 1 tablespoon of the Spiced Paprika coconut cooking oil - remove and set aside to cool down. Once cooled to just warm or below, mix all the ingredients and season with some lemon juice, olive oil, salt & pepper to taste - ready to go on top of the watercress.
Season the watercress and radish with some lemon juice, olive oil, salt & pepper to taste. Put on a plate and top with the mixed ingredients and some chopped coriander.
This recipe makes for a lovely light and refreshing salad.