F The Bloaty Beans… Roasted Water Chestnut Salad

F The Bloaty Beans… Roasted Water Chestnut Salad


I was missing roasted crunchy chickpeas (and keep seeing them everywhere on Instagram) so I subbed  sliced water chestnuts instead… this is what I came up with - F The Bloaty Beans… Roasted Water Chestnut Salad. Serves 1.


Red leaf lettuce
Alfalfa sprouts
Chives, chopped
½ organic mango, chopped
½ organic avocado, chopped 
2 radishes, sliced thin on the mandolin 
JF Curry Salt, to taste
JF Simple Mustard Vinaigrette, to taste
A squeeze of fresh lime juice

Sautéed Shrimp:
1 Tbsp olive oil
½ small shallot, sliced thin
6 large shrimp, tails on 


Curry Turmeric Roasted Water Chestnuts:
1 can (4.9oz) water chestnuts, drained and moisture removed 
Olive oil (I like Kyoord

Spice Mixture:
½ tsp zatar
½ tsp curry powder
½ tsp turmeric 
½ tsp minced onion
½ tsp JF Spicy Salt


Curry Turmeric Roasted Water Chestnuts
Preheat your oven to 400
°. Begin to remove the moisture from your water chestnuts, pressing them between paper towels to drain. When dried, drizzle over your olive oil, coating well.

In a small bowl combine the zatar, curry powder, turmeric, minced onion, and JF Spicy Salt to create your spice mixture. Sprinkle over the water chestnuts and toss to coat. Convection roast until crisp.


Sautéed Shrimp
In a sauté pan begin to warm the olive oil and shallot over medium heat. Add your shrimp, allowing them to curl and the shallots to crisp. When cooked through, drain excess oil and set aside. 

F The Beans… Roasted Water Chestnut Salad
Begin to build your salad using the red leaf as your base, layering in sprouts and chives throughout. Top with avocado, mango, radish, our Curry Turmeric Roasted Water Chestnuts, sautéed shrimp and shallots. Season with my JF Curry Salt and dress in my JF Simple Mustard Vinaigrette with a squeeze of fresh lime. Enjoy!