Soy, ginger and lime nutty salad

SERVES 4

INGREDIENTS

■ 100g mixed nuts

■ 1 tbsp medium

curry powder

■ Salt and black

pepper

■ 1 large broccoli

■ 200g green

beans

■ 200g frozen

edamame beans

■ 150g bulgur wheat and quinoa mix – or just use quinoa on its own

■ 2 limes

■ Thumb-sized piece of fresh ginger

■ 3 tbsp olive oil

■ 3 tbsp soy sauce

■ 2 tsp maple

syrup

■ 2 carrots 1

Preheat the oven to 180°C/ 160°C fan/gas mark 4.

2

Bring a large saucepan of water to the boil.

3

Tip the nuts onto a baking tray and toss with the curry powder and plenty of seasoning. Spread into an even layer and roast for 6-8 minutes. Set aside.

4

Meanwhile, cut the broccoli into smallish florets and dice the stalk. Cut the green beans in half. Drop the broccoli and beans into the pan of water, bring back to the boil and cook for 2 minutes. Add the edamame and cook for a minute more – you want everything to be just cooked with a nice crunch. Drain into a colander and set aside to cool.

5

Cook the bulgur and quinoa mix (or pure quinoa) according to the packet instructions.

6

Zest the limes into a large bowl, finely grate in the ginger (no need to peel), then add the olive oil, the soy sauce and the maple syrup. Squeeze in the lime juice, then season to taste. Peel and dice the carrots and add to the bowl.

7

Drain and rinse the cooked bulgur and quinoa in a sieve, then shake off any water and tip into the dressing bowl.

8

Add the cooked greens to the bowl.

9

Roughly chop the nuts (or leave them whole if you can’t be bothered) and add these too, along with any curry powder from the tray. Toss everything together so it gets coated in the dressing, then dish up and enjoy.