Meals and Courses

  • 250 g (8 oz) cherry tomatoes, quartered
  • 1 Lebanese cucumber, thinly sliced
  • 1 green papaya or green mango
  • 1 large red chilli, deseeded and thinly sliced
  • 150 g (5 oz) bean sprouts
  • 4 spring onions, trimmed and thinly sliced
  • small handful of Thai basil leaves
  • small handful of mint leaves
  • small handful of fresh coriander leaves
  • 4 tablespoons unsalted peanuts, roughly chopped
  • 2 tablespoons Chilli Jam (see page 44)
  • 2 tablespoons light soy sauce
  • 2 tablespoons lime juice
  • 4 teaspoons grated palm sugar

First make the dressing. Put all the ingredients in a small saucepan and warm over a low heat, stirring, until the sugar has dissolved. Leave to cool.

Put the tomatoes, cucumber, papaya or mango, chilli, bean sprouts, spring onions and herbs in a bowl. Add the dressing and toss well. Transfer to a platter. Sprinkle over the peanuts and serve immediately.

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