Make the most of french beans at their best with this Thai-influenced salad with warm roasted coconut notes.
Salad Ingredients
French long beans: 400g
Pea shoots: 150g
Shredded coconut: 80g
Coriander: 100g, chopped
Tempeh Croutons
Tempeh: 200g, cut into bite-sized pieces
Soy sauce: 5 tbs
Maple syrup / honey: 2 tbs
Paprika: 1/2 tsp
Garlic powder: 1/2 tsp
Olive oil: 20ml
Roasted Peanuts
Peanuts: 80g
Vegetable oil: 10ml
Maple syrup / honey: 1 tbs
Paprika: 1/4 tsp
Salt: 1 pinch
Pickled Onion
Red onion: 1, finely chopped
Rice wine vinegar: 60ml
Water: 120ml
Sugar: 10g
Salad Dressing
Extra virgin olive oil: 50ml
Lemongrass: 1 stick, finely chopped
Coriander seeds: 1 tsp
Lime: 1
Green chilli: 25g, finely chopped
Maple syrup / honey: 1 tbs
Salt and pepper: To taste
Method
Preheat the oven to 180°C fan or 200°C, or Gas Mark 6.
Begin by marinating the tempeh. Chop the tempeh into bite-sized cubes, then pour the marinade over them and toss well. Allow the tempeh to marinate for at least 20 minutes.
Lay the marinated tempeh cubes on a flat baking tray and bake them in the preheated oven for 20 minutes or until golden and crispy.
In a bowl, toss the peanuts with 10ml of vegetable oil, 1 tablespoon of maple syrup, paprika, and salt. Roast them in the preheated oven for 5-10 minutes until fragrant and slightly golden.
Prepare the French beans by trimming off the stringy tips. Bring water to a boil in a saucepan, then blanch them for 1-2 minutes or until they become bright green. Immediately transfer them to an ice bath to stop the cooking process. Drain them and slice them into halves lengthwise if required.
Toast the shredded coconut in a stainless steel pan over medium-low heat until it turns golden brown. Allow it to cool.
Thinly slice the red onion, in a mixing bowl add in vinegar, water and sugar. Pickle sliced onions in the bowl for at least 20 minutes.
To prepare the salad dressing, heat a saucepan over medium-low heat with extra virgin olive oil, chopped lemongrass, coriander seeds and cardamon seeds and let them infuse for 5 to 10 minutes, being careful not to burn them.
Transfer the lemongrass, coriander seeds, cardamon seeds and remaining oil from the pan into a pestle and mortar, then crush them thoroughly into a paste.
Pour the paste into a small mixing bowl, add the lime zest, lime juice, green chili, and honey, and whisk well. Season with salt and pepper.
To assemble the salad, combine the blanched French beans, chopped coriander, pickled red onions, toasted coconut, roasted peanuts, and tempeh croutons in a mixing bowl.
Pour the salad dressing over the ingredients and toss
thoroughly to coat.
