So anyways, my family isn’t big on warm vegetable salads. Miss 17 turns her nose up at the slightest mention of zucchini or eggplant. When I announced we were having a warm salad to go with our barbecued steak as the first meal in Lime Week, the enthusiasm wasn’t exactly electric.
I assured them, with my fingers tightly crossed, that this warm salad was an exception. And it was.
Taken from Spirit House’s Hot Plate, this salad works just as well with the barbecued steak we had as it does with the garlic and pepper marinated lamb cutlets in the recipe. It would also go nicely with a lovely piece of salmon.
What you need:
For the dressing…
- 2 teaspoons red curry paste
- 2 cloves of garlic, peeled
- ¼ cup lime juice
- ¼ cup fish sauce
- 1-2 tablespoons coconut sugar (or light palm sugar)
- 1 tablespoon roasted rice powder (optional, but worth it)*
For the salad…
- 1 punnet cherry tomatoes cut in half
- 1 cup beans, cut into small pieces
- 1 bunch asparagus, cut on the angle into pieces a similar size to the beans
- 1 small red onion, peeled and thinly sliced
- 1 punnet oyster mushrooms, trimmed and cut into bit size pieces
- 1 cup thai basil leaves
What you do with it:
- We grilled the veg on the barbecue, but you can blanch them if you like.
- Dollop the curry paste into a mortar with the garlic and pound it up to a paste.
- Add the remaining dressing ingredients and mix until the sugar is dissolved.
- Add to the vegies and toss it all about a bit.
*Oh, if you want to keep some roasted rice powder handy (I use it in chicken lab salads), just spread some sticky or glutinous rice on a baking tray in a pre-heated 180C oven. Dry roast until golden- it will take about 15 minutes. Grind to a powder.