“Bruised” salad

This asian inspired salad is one of the best sidedishes I know, especially suitable with chicken or scampi.

  • 3 garlic cloves
  • 2 tbsp roasted peanuts
  • 1 red chili, de-seeded and cut into big pieces
  • ½ lime, halved
  • 12 cherry tomatoes, quartered
  • 100 gr green beans
  • 1 cucumber, peeled, and cut julienne
  • 1 tsp sesame oil
  • 2 tbsp palm sugar
  • The juice of 2 limes
  • 2-3 tbsp Thai fish  sauce

Place the garlic and peanuts in a mortar and pestle and pound to a coarse paste. Add the chilies and bruise gently – the amount of heat you want from this salad depends on how hard you bruise the chilies. Add the lime cheeks and bruise to release some juice. Add the cherry tomatoes, beans and cucumber and mix through gently with a spoon.

For the dressing, place the palm sugar and lime juice in a bowl and whisk to dissolve the sugar. Add fish sauce to taste and whisk to combine.

To serve, add enough dressing to coat the salad and then taste – it should be a good balance of sweet, salty and sour. Add sesame oil and mix to combine. Pile the salad onto a plate and drizzle with sesame oil.


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