Meals and Courses

  • 2 potatoes, cut into small cubes
  • 100 g (3½ oz) green beans, cut into 2.5 cm (1 inch) pieces
  • 400 g (13 oz) canned black-eyed beans, rinsed and drained
  • 4 spring onions, thinly sliced
  • 1 green chilli, deseeded and finely chopped
  • 1 tomato, roughly chopped
  • handful of mint leaves
  • 2 tablespoons light olive oil
  • 1 tablespoon lemon juice
  • ½ teaspoon chilli powder
  • 1 teaspoon clear honey
  • salt and pepper

Cook the potatoes and green beans in a large saucepan of boiling water for 8–10 minutes. Drain, allow to cool and place in a large serving bowl.

Add the black-eyed beans, spring onions, chilli, tomato and mint leaves.

Combine all the dressing ingredients in a small bowl and mix well. Pour over the salad, toss to mix well and serve with hot Bhaturas (see page 228).

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