One of my Xmas gifts was the Leon Cookbook.
This was the first time I have used it, Leon's mantra is 'Good food. Fast' this recipe certainly fits that Bill.
apparently it is named after the buggies in Thailand that 'bomb around in the same way that this salad's flavours motor around in your mouth'and it also 'puts the bang back into Bangkok'
It's a big claim but this salad really is rather delicious. One of the reasons I like it is also that you can make a few adjustments based on availability or personal taste and it still delivers.
We served it with sesame chicken wings from the same book.
Serves 4 as a healthy main
Ingredients
250g basmati and wild rice mix
2 spring onions, thinly sliced
½ red pepper diced
½ yellow pepper diced
8 baby plum tomatoes, quartered
A big handful of rocket, very roughly chopped
2 tablespoons toasted seeds (sunflower, pumpkin, linseed, sesame)
2 tablespoons chopped coriander
1 lime
Salt and pepper
The dressing:
1 red chilli, chopped teeny, seeds or not, depending on how hot you like it
3cm root ginger, washed and grated
half a large or 1 small clove of garlic, chopped tiny
3 tablespoons lime juice
3 tablespoons sesame oil
3 tablespoons light soy sauce
Method
Get the rice on the hob and cook them for the time it says on the packet.
Meanwhile, make your dressing by whisking all the ingredients together, then leaving it to sit and infuse. As the rice is ready, drain it into a sieve and run it under cool water. Then put it in a bowl. Stir in the peppers and spring onions and some salt, and mix in the dressing until all is well coated.
In another bowl, mix together the tomatoes, rocket, seeds and coriander and spread them over the top of the rice. Serve with quarters of lime.
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