This is a great green salad of beans, edamame and broccolini or sprouting broccoli. It is flavoured sort of South Indian style, with black mustard seeds and a handful of curry leaves. The coconut adds a beautiful contrast to the beans, although it can be left out of the recipe if desired.
It is an Ottolenghi recipe from Plenty More – we are cooking our way through this book. We feel free to substitute ingredients that are not readily available in our local area. This recipe involves South Indian ingredients – mustard seeds, dried chillies and curry leaves. I have slightly altered the way that these are used in the recipe to get the best out of them..
Browse all of our Edamame dishes and all of our Curry Leaf recipes. Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book. Or explore our Late Summer dishes.
Broccolini and Edamame Salad with Curry Leaves and Coconut
2 bunches sprouting broccoli or broccolini, trimmed
220g green beans, trimmed
200g shelled frozen edamame
3 Tblspn olive oil or ghee (or use half ghee and half olive oil)
1 medium white onion, finely diced
2.5 tspn black mustard seeds
15 – 20 fresh curry leaves, or 30 dried curry leaves
3 whole dried chillies, or to taste
Zest of 1 lime, plus 1.5 Tblspn lime juice
10g coriander leaves
50g fresh coarsely grated coconut(or use frozen)
Bring a large pot of salted water to boil. Add sprouting broccoli or broccolini, and Green Beans, and blanch 3 to 4 minutes until just tender and still with a bite. Use a slotted spoon to transfer vegetables to a colander and run under cold water. Drain, pat dry, transfer to large bowl and set aside.
Return the pan of water to a boil and add edamame and blanch for 2 minutes. Transfer to the colander, run under colder water, pat dry, and add to the broccoli and beans. Sprinkle 0.5 tspn sea salt over vegetables, stir and set aside.
Heat the olive oil in sauté pan over medium-high heat. Add black mustard seeds and when seeds begin to pop, add the curry leaves, chillies and lime zest. Allow the curry leaves to sizzle.
Add the onion and 0.25 tspn sea salt, and cook for about 4 minutes until soft. Add the vegetables and coconut, stir to mix well and saute for a couple of minutes.
Plate up and set aside for 10 minutes to cool and for flavours to meld. Just before serving, add the lime juice and coriander leaves. Serve and enjoy.