Saturday, July 19, 2008

Pita Pockets with Satay Bean Shoot Salad

This makes a delicious snack or easy light lunch. It can also be served, without the bread, as a salad with meat or fish. For picnics: dressing and bean shoot mixture can be made ahead and stored in a snap lock bag ready to be put into pita bread at the picnic. Recipe makes 8 pita breads.


8 wholemeal pita breads
2 packets mung bean shoots
10 spring onions, finely sliced
1 red pepper (capsicum), finely diced
11 ounces (350 g) white button mushrooms, finely sliced
8 ounces (250 g) redskin roasted peanuts
1/2 cup olive oil and 3 tablespoons vinegar (mixed together to make vinaigrette)
1/2 cup crunchy peanut butter
1-2 tablespoons satay sauce
Lemon juice to taste
Handful redskin peanuts
Fresh mustard cress or coriander sprigs


1. Cut pita bread in halves, crosswise. Set aside.
2. Combine bean shoots, spring onions, pepper and mushrooms in a large bowl. Toss well. Add peanuts, setting some aside for garnish.
3. Combine vinaigrette, peanut butter and satay sauce in a food processor and process well. Add extra satay sauce or lemon juice to taste.
4. Add dressing to bean shoot mixture and toss gently.
5. Fill pita bread halves with salad and serve on individual plates or a large platter. Garnish with peanuts and mustard cress or coriander.

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