Meals on Fire

I make no apology for another Thai inspired, heat inducing, salad. The days are still chilly. This one starts with home grown broad beans and my new favourite vegetable: kholrabi `Azur Star’ from the veg to grow box.

What a nice tidy habit it has sitting there waiting to be plucked out of the ground and straight into a salad. Even the leaves won’t go to waste. It has to be one of the best convenience foods you can grow.

I have to say Jim’s broad beans didn’t look that appetising, all covered in black aphids but close up the infestation is only superficial and the beans inside are perfect in their blankety bed.

I pushed a few of the smaller beans whole, through the bean slicer (brilliant invention) and increased the bean count with a handful of nice fat beans from this week’s veg box.

Peeling the kholrabi and slicing into thin strips was a joy (cooks call it julienning) it’s oh, so fresh. I added a tin of organic chick peas to give more substance and texture, and combined all together with a salad dressing based on the Thai Som Tam recipe:

Take: 1 tbsp roasted salted peanuts, or 1 tbsp crunchy peanut butter, 1 tbsp lime juice, red chillies, chopped and de-seeded according to how much fire you like in your salad, 1 tbsp fish sauce and a clove of garlic, chopped. 1 tsp of chilli jam or sugar/honey to sweeten.

Slip all the goodies into a jam jar and shake rattle and roll until all the flavours have turned into one big party, make sure the lid is on tight, otherwise make a less frenetic version and frisk it all up in a bowl.

To finish I sprinkled a few chopped leaves from my Vietnamese coriander plant. This dish has all sorts of potential to be be played up or down on flavour. Just pick a country and run with your imagination. Let me know if you do … every cook has their own favourite dressing, I’d love to hear yours.

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