Another busy day today – dentist in the morning all the way across in East London (not very convenient, but he’s good) and then a belly dance photo-shoot in the afternoon which took a lot of preparing for (hair, makeup, assembling costumes, jewellery, sword etc…) It went well so hopefully I’ll have some good material for my new website.
I really didn’t feel like cooking when I got home, so I just chucked some chicken thighs in the oven and steamed some broccoli and cauliflower to go with it. Not terribly interesting. If only I’d had some of this salad left instead…
Asian Veggie Salad with Coconut Dressing (serves 8-10)
400g green beans
400g sugar snap peas
4 shallots, finely sliced
2 red chilies, finely sliced
1 cup coriander/cilantro leaves
For the dressing:
Bottom inch of lemongrass stalk
1.5 cm piece of ginger
Juice of 1 lime
1 tsp honey
Pinch of salt
1/4 tsp shrimp paste
1 tsp fish sauce
1/2 can coconut milk
1 large kaffir lime leave, hard rib removed
Steam the beans, sugar snaps and asparagus (I did each vegetable separately as my steamer is quite small and they don’t all take the same amount of time to cook). Keep checking whilst they cook to make sure they are still crisp. When they are just tender, remove from steamer and immediately run under cold water to stop them cooking further.
Place in a large bowl and sprinkle with a little salt.
Place all the dressing ingredients in a blender and whizz up until completely blended.
Pour over the vegetables, add the chilli and coriander and toss well so that everything is coated in the dressing.