Fall back in love with lunch: Winter chopped salad with peanut & lime dressing
Don’t forget to be adventurous with your salad ingredients and use whatever’s in season. Keep the textures crisp and the dressing warming.
SERVES 4
1 kohlrabi, cut into matchsticks (see tip)
1 iceberg lettuce, torn into quarters
250g cherry tomatoes, halved
2 Lebanese cucumbers, chopped (or swap for 1 regular cucumber)
100g sprouted seeds (eg Good4U)
150g edamame beans, blanched
1 large beetroot, golden or regular, steamed, peeled and cut into chunks
¼ red cabbage, finely sliced
2 tbsp lemon juice
3 tbsp extra virgin olive oil
1 bunch each dill, coriander and mint
CRISPY PEANUTS
100g blanched peanuts
1 tsp olive oil
1 tsp soft brown sugar
1 tsp coarse sea salt
1 lemongrass stalk, white part only, bruised and finely chopped
2 lime leaves, stalks removed, finely sliced
1 tsp chilli flakes
PEANUT & LIME DRESSING
4 tbsp smooth peanut butter
4 tbsp coconut milk
juice of 1 lime
1 ½ tbsp tamari soy sauce
2 tsp maple syrup
- Preheat the oven to 180C/160C fan/gas 4. To make the crispy peanuts, mix the nuts with the oil, sugar and salt in a roasting tin and roast for 12 minutes, or until starting to colour. Toss with the chopped lemongrass and sliced lime leaves, return to the oven and cook for a further 4 minutes or until golden brown. Toss through the chilli flakes. Leave to cool then gently crush the peanuts. These will keep for five days in an airtight container.
- To make the peanut dressing, blend all the ingredients together with 2 tbsp water until smooth.
- Arrange the kohlrabi and lettuce in four bowls, then add the tomatoes, cucumber, sprouted seeds, edamame beans, beetroot and red cabbage.
- Whisk together the lemon juice and olive oil. Drizzle over the salad and season to taste. Spoon a little peanut dressing over the top and sprinkle with the crispy nuts. Garnish with herbs and serve the rest of the peanut dressing on the side.
TIP Kohlrabi is available at greengrocers and on Amazon or you could swap it for 100g radish.