Madagascan Beans and Chilli Fruit Salad
Ingredients (for the beans) · 250g dried black-eye beans, soaked overnight in 1 litre cold water · 2
tbsp tomato puree · 2 tbsp brown sugar · 1 tsp salt · 1 vegetable stock cube · 1 tsp black mustard
seeds, lightly crushed
Ingredients (for the salad) · 1 dessert apple, cored and diced · 1 banana, peeled and sliced · juice
of 1/2 lemon · 250g white cabbage finely shredded · 1 carrot, coarsely grated · 1/2 bunch of spring
onions chopped · 2 tbsp sunflower oil · 1/4 tsp dried chilli flakes · 1 tsp black mustard seeds,
lightly crushed · seasoning
Method Drain the beans and place in a pan with 1 litre of fresh water. Bring to a boil, skim off any
scum and boil rapidly for 10 minutes. Reduce the heat, cover and simmer for 40 minutes.
Meanwhile, in a large salad bowl, toss the apple and banana in the lemon juice. Add the cabbage,
carrot and spring onions and toss lightly.
Heat the oil in a frying pan, add the chilli flakes and mustard seeds and cook for 1 minute to
release the flavour. Cool slightly then pour over the salad season to taste and stir to combine.
Add the remaining ingredients to the beans, adjust the seasoning and simmer for 15 minutes,
stirring occasionally, until the sauce has thickened. Spoon bean mixture onto serving plates and
top with the salad.