Name: Green bean salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Side Servings
Ingredients: For the ginger-miso dressing: ,fresh ginger, peeled and grated 1 x 10 cmpiece,Woolworths miso paste 2t,soya sauce 1T,rice vinegar 1⁄2t,lime, juiced 1⁄2,green chilli, chopped 1⁄2,vegetable oil 3T,Woolworths runner beans 300g,Woolworths peas in the pod (or sugar snap peas) 400g,Woolworths broad beans 300g

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Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 35 minutes

Ingredients

2 T olive oil
1 T butter
1 t garlic, finely chopped
1 t fresh ginger, finely grated
1 t green chilli, finely chopped
2 t fresh turmeric, finely grated
1 T garam masala
1 T Woolworths medium curry powder
1 onion, finely chopped
400 g Woolworths Rosa tomatoes, halved
250 g split red lentils
4 cups vegetable stock

For the dumplings:

150 g chickpea flour
1 t baking powder
1 T cornflour
1 red chilli, seeded and finely chopped
1 green chilli, seeded and finely chopped
½ onion, finely diced
¼ cup olive oil
1⁄3 cup plain yoghurt
1 t salt
coriander, for serving

Method

1. Place the oil and butter in a large saucepan and fry the garlic, chilli, ginger and turmeric bring to a simmer. Fry for 3 minutes, then add the garam masala and curry spice. Cook until fragrant, then add the onions and fry until translucent.

2. Add the tomatoes, lentils and stock and cook until the lentils are plump and soft.

3. To make the dumplings, mix all the ingredients expect the yoghurt. Make a well and add the yoghurt. Whisk together until well incorporated.

4. Spoon dollops of the mixture into the simmering soup and cook for 5 minutes. Serve immediately garnished with coriander.

Cook's note: Add a little coconut cream for extra creaminess.

Find more soup recipes here

Videography: Kevashan Moodley
Photography: Jan Ras

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