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A hot, sour bean shoot salad
Serves 2
Preparation time
less than 30 mins
Cooking time
less than 10 mins
Ingredients
6-8 spring onions, trimmed2 tbsp lime juice2 tbsp nam pla (Thai fish sauce)1 tbsp sugar250g/9oz bean shoots½ a cucumber, cut into matchsticks1-2 small, hot, red chillies, deseeded and finely chopped100g/3½oz spinachgood handful of coriander leaves4-5 mint sprigs, leaves picked
Method
Trim the spring onions and grill them until they are a soft brown on all sides. Meanwhile, make the dressing by briefly whisking the lime juice with the fish sauce and sugar. Wash the bean shoots and leave them to soak for a few minutes in cold water. Cut the cucumber into matchsticks and add it to the dressing. Chop the chillies finely, discarding the seeds, and mix them with the cucumber.Rinse the spinach, drain the bean shoots and add them to the dressing, along with the spring onions as and when they are ready. Rinse the herb leaves and toss them with the rest of the salad.
Previous: A curry of aubergines, tomatoes and lemongrass, A classic sponge cake (with passion fruit filling), A broth of Scottish shellfish, 5-Minute Trifle, 3-Cheese Chicken & Noodles,
Next: A meurette of plaice and lemon sole with Beaujolais, A plate of Scottish pork, A return to the Black Forest, A souffle omelette with three cheeses and chives, A warm salad of asparagus, field mushrooms and fresh peas,
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