This is a delicious beans and peas salad with an Asian twist. You can play around with the volumes, more beans, less peas…I usually toss together what I can find in the fridge.
- 250 g haricots
- 250g sugarsnaps
- 250 g green peas
- 1 tbsp. rapeseed oil
- 1 tbps. grated fresh ginger
- 1 tbsp. honey
- 1 tsp. soy sauce
- 1 tsp. sesame oil
- 1 tsp. sriracha sauce (extra garlic)
- 2 tbsp. sesame seeds
- 3 spring onions
Bring a large pot of water to a rolling boil.
Add beans to boiling water and cook for 3 minutes, add the sugarsnaps and the peas and cook for 3 more minutes, until all vegetables are all dente. Drain well and immediately plunge into the bowl of ice water. Let sit for a few minutes and then drain well.
Prepare the sauce by combining oil, ginger, honey, soy sauce, sesame oil and Sriracha in a small saucepan, and heat over medium heat until the sauce is bubbly and starts to thicken slightly.
Put beans and peas in a large bowl and drizzle with the sauce. Season with salt and pepper, and stir gently until beans and peas covered with the sauce.
Sprinkle with sesame seeds and chopped spring onions and serve.
NOTE: I added some dried calendula leaves, to give it a touch of color. I also made some Sriracha pearls (not showing on the picture) using the cold oil spherification method, a simple and fun technique to make caviar-like spheres.
Sriracha Spherification Caviar.
- 1/4 cup sriracha sauce
- 1/4 cup water
- 1 Tbsp agar-agar
- 1 cup cold canola oil
- 1 cup cold water
- Place oil in a tall glass and chill in freezer about 3 hours.
- In a small saucepan, bring sriracha, 1/4 cup water, and agar-agar to a slow simmer over medium heat, stirring constantly and simmer for about 5 minutes.
- Draw sriracha mixture into your medicine dropper tool. Drop sriracha solution, one droplet at a time, into cold oil from about 15 cm,from the surface of the oil.
- When you’ve used all your sriracha mixture, strain the caviar by pouring the oil + caviar glass over a perforated spoon or bowl.
- Place strained caviars into bowl of ice water to remove remaining oil, then strain from water and serve!