Broccolini and Edamame Salad with Curry Leaves and Coconut

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..

Similar dishes include Broccoli with Orange-Verjuice-Butter Sauce, Tawa Edamame, Lemon and Curry Leaf Rice, and Crispy Curry Leaves.

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.

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Italian Flat Beans with Blue Cheese and Walnut Crumbs

Flat beans don’t feature often at our place, but this recipe is worth including them in the weekly shopping. Quick cooked beans are tossed with toasted walnuts and tangy blue cheese. A great Winter salad.

A crumb is made with the walnuts and fresh breadcrumbs, and it complements the beans so very well. The blue cheese adds such a nice tang.

Similar recipes include Five Bean Salad, and Green Beans with Lentil Crumble.

Browse all of our Bean recipes here, and all of our Salads. Or take some time to explore our Late Winter dishes.

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A Spring Salad

Today is a delicious Spring salad of asparagus, French beans, Broad beans, Edamame, and spinach. It creates a wonderful array of green, and this can be changed to your liking. Try chard, rocket, watercress, for example! It is a recipe from Ottolenghi’s Plenty More.

We love dishes that feature the various shades of a single colour, it makes you stop to check what’s in there. Spring and Early Summer are the time to do this as there is artichoke, rocket, asparagus, broad beans, watercress, samphire, peas, cabbage, all kinds of lettuce, runner beans, broccoli, sprouting broccoli, spring onion, chard, spinach and many, many more to choose from. When you put a few of these in one bowl, you get the most glorious celebration of colour and Spring. Thanks Ottolenghi.

It you make a lot of Ottolenghi salads, you will know that some toasted nuts sprinkled over the top of a salad makes a world of difference to the salad, adding both visual impact and a textural element. Making a large batch of toasted seeds will save you time – keep them in an air tight container. In this dish he specified sesame seeds and kalonji. We actually used a mixture of nuts and seeds that were left over from a previous salad – slivered almonds, sunflower seeds, sesame seeds and kalonji.

Similar recipes include Salad of Broad Beans with Walnut-Yoghurt Sauce, Broad Bean and Tomato Salad, Glorious Five Bean Salad, Shaved Asparagus Salad, and Tawa Edamame.

Browse all of our Bean Salads, Broad Bean Salads and Asparagus Salads.

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Green or Broad Bean Salad with Asparagus, Olives and Black Garlic

It is nearly Spring, and salads are all the go for our daily menu. If you have been following our salads, you will know we are mainly doing very simple salads at the moment, as life is busy and wearying. Thank goodness for that mesclun that green grocers sell – by-the-kilo varietal mixes of green salad leaves. The base of any salad is so easy! They are available year round, and you can make this salad in a nest of salad greens in the centre of a big plate. We haven’t done that today, but often serve it that way.

The salad takes beans – green or broad beans, either one, or mix them – and tosses them with asparagus and olives. A little black garlic is broken into small pieces and added.

Are you after other Bean Salads? Try Pasta with Minty Broad Bean Puree, Crispy Green Beans with Ginger and Soy, Italian Flat Bean Salad with Blue Cheese and Walnut Crumbs, Glorious Five Bean Salad, and Green Beans with Lentil Crumble.

You can browse all of our Bean Salads, and indeed, all of our many many Salad recipes. Or explore our Early Spring dishes.

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Green Beans with Freekeh, Walnuts and Tahini

Feekeh! No longer an ingredient that we need to travel across town to buy.  With several Afghan shops closeby in my new neighbourhood, those sorts of ingredients now go on the weekly shopping list. Oh, the joy!

This is an Ottolenghi dish from Plenty More, one of my fav of his books. Beans are cooked and mixed with walnuts, then drizzled with a minty-tahini dressing. The dressing is what ranch dressing would taste like if it spent a few months traipsing through the Middle East, so they say.

Yotham advises beans of the best quality for this dish. He also says that the walnuts can be omitted, but we are loving them so much this season, so they are definitely in. They provide a texture in this salad that is otherwise missing.

Similar recipes include Italian Flat Bean Salad with Blue Cheese and Walnut Crumbs, Green Bean Salad with Asparagus, Olives and Black Garlic, Grilled Lettuce with Farro and Lemon, Freekeh Pilaf with Herbs and Yoghurt Dressing, and Cyprian Grain Salad with Freekeh.

For Green Beans, try Five Bean Glorious Salad, and Green Bean and Carrot Poriyal.

Browse all of our Green Bean recipes and all of our Freekeh dishes. Our Ottolenghi recipes are here. Or explore our Mid Winter collection of recipes.

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Glorious Five Bean Salad

In this up-and-down weather at the moment, one day 38C, the next down to 20C, Summer trying to heat up but seemingly running out of fuel. We need to vary our food according to weather – when H O T , we do very very cooling dishes, when it cools we look for a little more substance.

Just right for the cooler Summer days is a Five Bean Salad – the beans add substance but it is still a salad, full of the tang of lemon and olive oil, Summery full of parsley.

Are you after similar dishes? Try Pan Fried Broad Beans with Tomatoes and Thyme, Green Beans with Freekeh, Walnuts and Tahini, and Tawa Broad Beans.

Some more Salads for you – we have so many! Try a Simple but Delicious Chickpea Salad, Easy White Bean Salad, Sprouted White Pea Sundal and Fava Bean Puree with Dill.

You might like to explore our recipes for Chickpeas, Cannellini Beans, Kidney Beans, Green Beans and Broad Beans. All of our Salads are here and here. Or browse our easy Early Summer dishes.

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Easy White Bean Salad | Easy Cannellini Bean Salad

This salad is ready in minutes

The ability to arrive home from work and throw together a salad or two to go with the main meal – or as a meal in itself – is something that we strive for with our modern “on the go” lifestyles. Using either canned beans or precooked beans that you have kept in the freezer, this salad is ready in minutes. Grab some cherry tomatoes and rocket (arugula) from the corner shop as you walk home from the bus stop, and you are good to go.

PS It is flavoursome too.

Are you looking for other White Bean dishes? Try White Bean and Tahini Salad, White Bean Soup, and Glorious Five Bean Salad.

Try other Salads also. You might particularly like Horse Gram Salad with Feta and Tomatoes, Carrot and Blueberry Salad, Grown up Potato Salad, and a Simple Celery Salad.

We have a wealth of salad recipes. You can browse them here.  Have a look at our recipes for Cannellini Beans and explore all of the Bittman Salads. Or take some time to explore our Early Autumn dishes.

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Rajma Sundal | Kidney Bean Sundal

Deep dark red with flashes of green, the joy of rajma sundal \ red kidney bean sundal.

Kidney beans (rajma) are perfect for a sundal. While you can add chopped green coriander to most sundals, the colour of the rajma really welcomes that hit of greenness, alleviating the dark sombre notes of the beans.

Sundals are very easy to make once your base ingredient – usually a lentil or pulse – is cooked. They are often called “salads”, and in an Indian context, that is true as they are much lighter dishes than many curries. But in a Western context they are better described as lentils and pulses quickly stirfried with spices – black mustard seeds, asafoetida, ginger, red and green chillies. I love these dishes.

You might also like to try Urad Dal Sundal, Channa (Chickpea) Sundal, Sprouted Green Gram Sundal, and White Peas Sundal. Or you can make a sundal with Coconut, White Peas and Greeen Mango or some mung bean sprouts, equally as delicious.

Equally delicious is Lentil Salad with Pomegranate Molasses.

Explore all of the Sundal Recipes, they are all quick and gorgeous. All of our Indian recipes are here, and our Indian Essentials are here.  Or browse our Early Spring recipes.

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Borlotti Bean Chaat

Chaat is a wonderful dish, but need not be restricted to chickpeas.

Salads are the key to these hot days – no or little cooking, refreshing to eat, sustaining and delicious. Infinitely sharable, salads invite the senses to cool off, relax and enjoy.

With some cooked borlotti beans on the kitchen bench needing attention, a salad was whipped up in no time. Based on the Indian classic dish Channa Chat, these beans were used instead of chickpeas. Perfect.

You might also want to try Sweetcorn Chaat, Crimson Beetroot and Berlotti Fry, and Channa Chaat. Have a look at Channa Chaat on Kovalam Beach.

Explore our Salads and Indian recipes. Find inspiration in our Early Summer dishes.

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Bean Paruppu Usili | Green Bean Paruppu Puttu | Green Beans with Lentil Crumble

This is a wonderful, textural dish, a perfect compliment to an Indian meal, or a snack on its own.

This Usili is from Meenakshi Ammal’s second volume of Cook and See. In Meenakshi Ammal’s book it is called Paruppu Puttu, or scrambled lentils. Usili (or usli)  also means scrambled – confusing for us at times, but different states, regions, towns, even families in India will hold different traditions, not the least in the naming of dishes. Just part of the wonderful rich tapestry which is India. There is more information on lentil crumble types here.

This lentil crumble recipe is made with beans, but you can also use other vegetables such as cabbage, broccoli, grated carrot, banana flower, other types of beans such as cluster beans or broad beans, or indeed, without any vegetable at all. In fact you can make the crumble by following the recipe, then freeze it, ready to add to a vegetable when the need arises.

You might also like Gujarati Green Beans, Dhal Puttu, Carrot Curry with Coconut Lentil Crumble and Italian Flat Bean Salad with Blue Cheese and Walnut Crumbs.

Browse all of our Green Bean dishes, Usili recipes, and our lentil crumbles as well. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Autumn dishes.

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