Thai green freekeh bean salad

This salad can be served warm or cold. its a combination of freekeh, green beans, peas and edamame beans and mixed with spring onions and lime juice and dressed in a thai green curry sauce.

Cook and drain the freekeh according to the manufacturer’s instructions on the packet. Refresh and cool in cold water and drain and put in salad bowl

Cut the green beans into short lengths to match the rest of the ingredients. Cook them in boiling water for 5 mins, refresh them in cold water, drain and add them to salad bowl.

Cook the edamame and peas together and after 3 mins of boiling, refresh in cold water and drain and add to the salad bowl.

Finely slice the green parts of 4 spring onions and add to the salad bowl.

I used a jar of Thai green (vegan) curry sauce in a jar, I emptied it into into a dry frying pan and gently heated it until you can smell the spices cooking. take off thee heat and allow to cool a little.

Once the curry sauce has cooled a little, squeeze the juice of a lime into the sauce and mix. Pour this over the ingredients in the salad bowl

Mix the ingredients, taste and adjust the seasoning.

Serve

Print Recipe

5 from 1 vote

Thai green freekah bean salad

This spicy salad can be served warm or cold. it's a combination of freekah, green beans, peas and edamame beans and mixed with spring onions and lime juice and dressed in a thai green curry sauce.

Prep Time10 minutes mins

Cook Time25 minutes mins

Total Time35 minutes mins

Course: Salad

Cuisine: Modern British

Servings: 4 people

Calories: 398kcal

Ingredients

• 2 cups freekeh
• 1 cup frozen peas
• 1 cup frozen edamame
• 1 cup green beans
• 4 spring onions
• 85 g Green thai curry paste half a jar of Blue Dragon Thai Green Curry Paste 170g
• 1 Lime

Method

• Cook and drain the freekeh according to the manufacturer's instructions on the packet. Refresh and cool in cold water and drain and put in salad bowl
• Cut the green beans into short lengths to match the rest of the ingredients. Cook them in boiling water for 5 mins, refresh them in cold water, drain and add them to salad bowl.
• Cook the edamame and peas together and after 3 mins of boiling, refresh in cold water and drain and add to the salad bowl.
• Finely slice the green parts of 4 spring onions and add to the salad bowl.
• I used half of Thai green (vegan) curry sauce in a jar, I emptied it into into a dry frying pan and gently heated it until you can smell the spices cooking. take off thee heat and allow to cool a little.
• Once the curry sauce has cooled a little, squeeze the juice of a lime into the sauce and mix. Pour this over the ingredients in the salad bowl
• Mix the ingredients, taste and adjust the seasoning.
• Serve

Notes

I cooked the whole jar of thai curry paste  as I was unsure how much Needed,

I think I used just over half the jar. but taste the salad as you mix.

 

Nutrition

Calories: 398kcal | Carbohydrates: 71g | Protein: 25g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Sodium: 9mg | Potassium: 384mg | Fiber: 15g | Sugar: 8g | Vitamin A: 3968IU | Vitamin C: 30mg | Calcium: 132mg | Iron: 4mg

(All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more).

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