THAI SALAD OF GRILLED MUSHROOMS
THIS AMAZING RECIPE WAS CREATED FOR US BY JORDAN THEODOROS AS PART OF OUR "SALADS AND SUMMER FOODS CAMPAIGN" THIS RECIPE IS GLUTEN FREE (SWAP THE FISH SAUCE FOR SOY TO MAKE VEGETERIAN)
Servings
serves 6-8
Ingredients
1 carrot shaved into ribbons½ green papaya, cut into julienne
1 punnet tomato cherry cut in half
A handful bean sprouts
6 snake beans cut into 3cm lengths
¼ bunch Mint
½ bunch Thai basil
½ bunch Coriander
2 spring onions sliced
½ red onion sliced
1 small cucumber sliced
30g peanuts roasted and crushed
For the Dressing
90g palm sugar
½ tsp white peppercorns
4 coriander roots
70ml fish sauce (or soy)
1 lime juice
2-3 long red chillies
4 garlic cloves
1 piece of mandarin skin (optional)
Method
1. Add the coriander root, garlic, and peppercorns to a mortar and pestle and pound.
2. Add the chilies and the mandarin skin and pound.
3. Add the palm sugar and season to taste with fish sauce and lime juice. Set aside.
4. Combine the salad ingredients into a large bowl and toss gently with the dressing. Arrange on a serving platter.