Mango Salad With Roasted Chickpeas & Asparagus - cooking recipe

Ingredients

1/2 fresh mango
150 g green asparagus
1 small white pumpkin
400 ml chickpeas
50 g rocket, salad
100 g runner beans
50 g garden peas (without the pot)
2 tablespoons fresh green onions
2 tablespoons fresh parsley
2 tablespoons sliced almonds
1 teaspoon fresh red chili (optional)
1 1/2 tablespoons olive oil
1 teaspoon smoked paprika
salt & pepper
3 -4 tablespoons ginger, and lime dressing

Preparation

To prepare asparagus use the large frying pan over a medium-high heat and stir-fry for approximately 2-3 minutes then remove them and set aside to cool, repeat the same with chopped Dudhi. In the last step use the pan to cook chickpeas. Reduce the heat to medium then add chickpeas and smoked paprika and salt and cook for about 5 minutes.
In the medium sauce pan over a medium heat cook chopped runner beans for about 3 minutes before adding garden peas. Cook all ingredients for additional 2-3 minutes. Cool the chickpeas once cooked.
Peel and chop mango, fresh parsley, green onions and fresh chilli.
To combine all ingredients use the large bowl; add mango, asparagus, Dudhi, chickpeas, rocked salad, runner beans, garden peas, green onions, fresh parsley and chilli.
Season the mango salad with salt and pepper and serve in a smaller bowl or plate with ginger dressing and almond flakes.