Mustard Seed Green Bean Salad
with Roasted Sweet Potato
The embodiment of summer, this dish is bursting at the seams with colour, flavour and all sorts of zingy bits. Combining the nutritional powerhouse that is the sweet potato, with ginger, lemon, garlic and chilli, it’ll get your tastebuds doing backflips and your metabolism feeling like it’s on a spa day. Once we’ve made the dip, we leave it out of the fridge to let the ginger and citrus flavours really infuse, before diving in with the potato wedges. Perfect!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2
Sweet Potato
Coriander Seeds
¾
Red Onion
½
Red Chilli
1
Garlic Clove
½
Ginger
5
Creme Fraiche
(Contains Milk)
½
Lemon
1
Green Beans
½
Sugar Snap Peas
½
Peas
½
Mustard Seeds
(Contains Mustard)
½
Nigella Seeds
Nutritional information
Utensils
Instructions
Pre-heat the oven to 220 degrees and boil a large pan of water. Wash the sweet potatoes, cut them in half lengthways, then cut each half into thirds lengthways. Crush the coriander seeds (using pestle and mortar or a spoon) and dice onion, chilli and garlic.
Coat the sweet potatoes all over in one tablespoon of olive oil and season well with salt and pepper. Put them in the oven for 25 minutes or until they are cooked through and a little crispy around the edges.
Peeling ginger is easy. Simply use the edge of a spoon to scrape off the skin. No waste and no fuss! Now dice up the peeled ginger nice and finely.
To make a dip for your potatoes simply mix the crème fraîche with a few grates of lemon zest (save some lemon zest for the greens), 2 tsp of lemon juice and a tsp of the fresh ginger. Test the dip for seasoning and add a little more salt, pepper and lemon if you need to.
Blanch (i.e quickly boil) the green beans, peas and sugar snap peas for 2 minutes, then drain the whole pan. Immediately refill the pan with cold water and and put the vegetables back in to stop the cooking process. After a few minutes drain them and pat them dry.
Cook the crushed coriander seeds and the mustard seeds in two tsp of oil, in a small pan on medium heat. When the seeds start to pop take the pan off the heat and pour the oil over the beans.
Next, add in the finely diced red onion, nigella seeds, chilli, garlic and a bit of lemon zest (not the bitter white part though). Mix gently, but thoroughly and then season with as much salt and pepper as necessary.
Mix into the bean mixture and then serve it with your potatoes and dip on the side.
