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 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.