I seem to have fallen off the radar a bit of late….perhaps something to do with being home in Palma the last two weeks….no time for blog sites.
Here’s a delish rustic salad I made the other day….. All sorts of thai flavours infused through spring veges.
Served it with a spicy Lahp Gai. Went down a treat!
Snow pea, Cherry Tomato and Papaya Spicy Thai Salad.
2 dried thai chillies
3 small garlic cloves
1/4 lime cut into 3 wedges
1 tbsp palm sugar
1 tbsp dried tiny shrimp
bunch of snow peas, thinly sliced
1 cucumber, chopped into thin slivers
1 carrot, chopped into thin slivers
punnet of cherry tomatoes, (red and yellow)
1/2 a papaya also coarsly chopped
a handfull of unsalted cashew nuts
2 tbsp thai fish sauce
2 tbs fresh lime juice
Combine the first 5 ingredients in a blender and blast into a paste.
After slicing all the veges, add the paste along with the fish sauce and lime juice. Give a good muddle with your fingers and top with unsalted cashew nuts.
Its got a bit of fire to it, so if you prefer you can cut the chillies down to soften the flavour.
If you want to add a bit of fancy, attack a tomato like you’d peel an orange. Roll it all together to form these pretty rose garnishes.