Share
Tags
Mumbai Meal: Green Bean Salad with Coriander Oil
Green Bean Salad with Coriander Oil
Cathy Kirkham
Indian
Salad
A unique salad that is fresh tasting, a nice counterbalance to the spicy notes in the rest of the meal
Ingredients
- 1 1/2 tbsp oil
- 2 garlic cloves, sliced
- 1-2 green onions, sliced
- 1/2 tsp crushed cordiander seeds
- 1 tbsp sliced red chili, seeded
- 1 tsp lemon zest
- salt for boiling water
- 1/2 lb green beans
- 5 oz baby spinach
- 1 tbsp chopped fresh mint
- 2 tbsp lemon juice
- 1/2 tbsp toasted sesame seeds
Directions
Heat oil for 1 minute. To make coriander infused oil: add garlic cloves, green onions, crushed coriander seeds, red chili, and lemon zest to heated oil, remove from heat and allow to steep for 1 hour.
Cook green beans in salted boiling water 2 min. Remove, plunge into ice water. Cool and drain.
In large bowl, toss spinach, mint & green beans. Place infused coriander oil in fine mesh sieve and drizzle over salad. Add lemon juice and toss.
Season with salt, sprinkle with sesame seeds.
