Shake up your weekday salad option with this recipe for Indian Asparagus Salad. With seasonal veg and Indian spice to match, this is a salad option packed with a punch. Definitely not for the faint hearted.
Serves 2 – 4
Cooking time: 5 mins
What You’ll Need:
- A bundle of asparagus
- 1 tsp mustard seeds
- ½ tsp turmeric
- ½ tsp cumin seeds
- A good pinch of fresh red chilli or chilli powder
- Sea salt and freshly ground pepper
- 2 mugs of sunflower oil for frying
- A splash of olive oil and/or a knob of butter
- 2 leeks or 4 spring onions.
- ½ mug of plain white flour
- 1 lemon, juice and zest
What To Do:
- Rinse your asparagus. Shake dry. Cut into 2-3cm bits at a diagonal. Set aside.
- Mix the spices, chilli and a good pinch of salt and pepper.
- Pour the oil into a small saucepan over high heat.
- Cut about 6cm off the top of the leeks and trim the rooty end. Halve lengthways. Slice into thin wisps. Toss with a pinch of salt and the flour. Shake off excess flour in a sieve.
- Deep fry the leeks till just golden. Use the sieve to shake off excess oil. Toss with a little salt. Set aside.
- Heat a large frying pan. Toast the spices till fragrant. Add the asparagus and a little oil/butter. Mix and cook for a couple of mins to soften the asparagus. Grate in some lemon zest. Squeeze in a good bit of juice.
- Taste. Adjust seasoning. Pile onto a plate. Scatter the crispy leeks over the top.
Recipe from www.abelandcole.co.uk
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