Indian
Indian - Chicken Curries
Avocado, Asparagus, Soya Bean and Bacon Salad
Chef's Menu Description
An authentic Indian specialty cooked with freshly ground roasted spices, caramelised onions, and aromatic herbs in the traditional style.
Ingredients
- • 1 ripe avocado (peeled and cut into chunks)
- • 160 g soya beans (frozen or fresh)
- • 250 g asparagus (cut into 2cm lengths)
- • 50 g frozen peas
- • 4 smoked bacon medallions (cut into bite sized pieces)
- • 2 tbsp white wine vinegar
- • 1 tsp wholegrain mustard
- • 4 spring onions (finely sliced)
- • 1 small lemon (juice and zest)
- • low calorie cooking spray
- • freshly ground black pepper to taste
Preparation Steps
1
Phase 1
Cook the soya beans in a pan of boiling, salted water for 4 minutes, then add the asparagus and peas and cook for another couple of minutes.
2
Phase 2
Spray a small frying pan with some low calorie cooking spray and fry the bacon over a medium heat until crisp.
3
Phase 3
Mix the vinegar, lemon juice and zest and mustard together in a small bowl and season to taste.
4
Phase 4
Place the asparagus, soya beans and peas in a bowl. Add the bacon, avocado and spring onions. Stir in the dressing, check the seasoning and serve.