Atul Kochhar’s Warm Salad of Tenderstem® and Chickpeas
Serves:
4 | Preparation and cooking time:
5-10 mins
Atul Kochhar is Head chef of Benares Restaurant London and winner of the first ever Michelin Star for an Indian restaurant.
“Cooking with Tenderstem® is an absolute joy, due to its ease, unique flavour and texture. The mild, yet vibrant flavours provide a wonderful cooking canvas for any flavour or accompaniment. It can be used in a range of different cuisines and brings the best out of the ingredients. Its tenderness means it is perfectly suited for refreshing summer dishes.”
1. Heat oil in a non-stick wok, sauté cumin seeds and garlic to translucent.
2. Add red chilli and broccoli and sauté for 1 minute
3. Add chickpeas, onion and red peppers. Sauté for 30 seconds and remove from heat.
4. Add lime juice and correct the seasoning with salt and pepper. Toss through the coriander and serve immediately.
This recipe is the perfect partner for:
Meen Moilee - Coconut fish curry with rice; Tandoori Chicken - Grilled chicken marinated in spices; Achari Gosht - Lamb braised with mango pickle and root turmeric; Bharwan Aloo - Baked Potatoes filled with spicy vegetable mixture.
2 tbsp olive oil
1 tsp cumin seeds
1 clove garlic, thinly sliced
1-2 small red chillies, finely chopped
200g Tenderstem® cut into whole florets and slice the stems cut into diagonal spears
200g chickpeas boiled/canned
1 medium red onion, thickly sliced
1 medium red pepper, cut into julienne
2 tbsp lime juice
Sea salt & black pepper
A handful of chopped coriander
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