Mango Salad With Roasted Chickpeas Asparagus Food

MANGO SALAD WITH ROASTED CHICKPEAS & ASPARAGUS

Steps:

• To prepare asparagus use the large frying pan over a medium-high heat and stir-fry for approximately 2-3 minutes then remove them and set aside to cool, repeat the same with chopped Dudhi. In the last step use the pan to cook chickpeas. Reduce the heat to medium then add chickpeas and smoked paprika and salt and cook for about 5 minutes.
• In the medium sauce pan over a medium heat cook chopped runner beans for about 3 minutes before adding garden peas. Cook all ingredients for additional 2-3 minutes. Cool the chickpeas once cooked.
• Peel and chop mango, fresh parsley, green onions and fresh chilli.
• To combine all ingredients use the large bowl; add mango, asparagus, Dudhi, chickpeas, rocked salad, runner beans, garden peas, green onions, fresh parsley and chilli.
• Season the mango salad with salt and pepper and serve in a smaller bowl or plate with ginger dressing and almond flakes.

EASY MANGO SALAD

Steps:

• Mix mangoes, onion, red bell pepper, and cilantro leaves together in a bowl.
• Whisk lime juice, fish sauce, and brown sugar together in a separate bowl until the sugar is dissolved; pour over the mango mixture and toss to coat. Top salad with peanuts.

ASPARAGUS CHICKPEA SALAD

Steps:

• In a large bowl, combine the oil, vinegar, soy sauce, mustard powder, garlic powder, black pepper and thyme.
• Chop the asparagus diagonally into 2-3 cm pieces and add to bowl.
• Slice the corn from the cob and place into the bowl (can be fresh or cooked, or substitute thawed frozen corn if you can't get it on the cob).
• Dice the bell peppers and add to bowl.
• Ensure the chickpeas are well drained then add to the bowl.
• Gently combine all ingredients and serve.