Summer Sweet and Spicy Salad
Elena DugganIngredients:
Salad:
- 250g Lychees, peeled, deseeded, sliced in half
- 2 Lebanese Cucumber, peeled, deseeded, sliced on an angle
- 150g Bean sprouts / pea shoots / snow pea sprouts
- 1 bunch coriander, leaves only
- 1 bunch Vietnamese mint, leaves only
- 1 bunch Thai basil, leaves only
Dressing:
- 2 Garlic cloves, crushed
- 2 Green chilies, deseeded and finely diced
- 2 Med Asian/ French shallots, finely sliced
- 25g Stevia, granulated
- 50g Squid Brand Fish sauce
- 2 limes, juice and zest
- Salt to taste
- White pepper to taste
- 50g EVOO
- 10g Yeo’s Sesame oil
Method:
- To make the dressing put the garlic, chilies, shallots, stevia into a mortar and pestle. Gently pound and grind the ingredients to break and bruise ingredients.
- Add fish sauce, lime juice and further grind to form a paste.
- Season with pepper and salt to taste. Once happy with overall combination of flavour, add oil and combine well.
- In a large bowl, combine lychees, cucumber and sprouts. Add dressing and thoroughly toss through. Add herbs and gently toss through to combine.
- Place on a platter to serve.
Health Notes:
- Gluten free
- Grain free (leave off rice)
- Nut free
- Vegetarian
- Vegan optional (replace fish sauce with more salt and lime juice to balance)
- Dairy free
Similar Recipes
Picnic Cheese Board
Ingredients: Hard Cheese Soft Cheese Blue Cheese 1 baguette A bunch of Green Grapes Honeycomb Salami (sliced) Smoked Salmon Dip Artisan Crackers Beetroot dip Poppy Seed Skordalia Dip Dukkah Stuffed Bell Peppers Marinated Olives (pitted) Method: There are no rules or...
Roasted Brussel Sprout Salad
Ingredients: 700g sprouts (500g trimmed whole, 200g thinly sliced) 3 garlic cloves, crushed 100g kale, thinly shredded 1 red onion, thinly sliced 150ml olive oil 3 lemons, juiced 2 anchovies in oil, chopped 2 tbsp wholegrain mustard 80g hazelnuts, toasted and...
Salt & Pepper Squid Cones
Ingredients: 1 tbsp sea salt flakes 1 tbsp cracked black pepper 8 cleaned squid tubes, thinly sliced Vegetable oil, for deep-frying 1 cup self-raising flour ½ cup mayonnaise Lemon wedges, to serve Method: Place the salt and pepper in a large bowl and mix to combine....
Zucchini Flower & Ricotta Tart
Serves 4 Ingredients: 2 sheets frozen puff pastry, thawed and halved 500g fresh ricotta 8 slices prosciutto 2 tbsp white balsamic vinegar 2 tbsp extra virgin olive oil Sea salt and cracked black pepper 6 zucchini flowers, halved and stamens removed, or 1 zucchini,...
Orecchiette with Broccolini
This recipe is brought to you with the help of our friends at Perfection Fresh Ingredients: 500g orecchiette pasta Table salt for pasta water 2 heads broccolini, cut into small pieces, use stalk as well 4 birds eye chilli, sliced finely 5 cloves garlic, chopped 4...
Okonomiyaki (Japanese Pancake)
Ingredients: ½ of a Wombok Cabbage (Shredded ) 3 Carrots (2 grated & 1 julienned) Daikon (julienned) - optional 3 eggs 1 cup of Corn Flour Spring Onions (Chopped) Mint Black & White Sesame Seeds Caster Sugar White Vinegar Kewpie Hoisin Chilli - optional Fried...
