- 2 tablespoons roasted peanuts
- 1-10 red bird’s eye chillies (depending on how brave you are)
- 5 small (or 2–3 large) garlic cloves
- 1 1⁄2 tablespoons palm sugar
- 2 yard-long beans (or green beans), cut into 2.5cm (1 inch) pieces
- 4 cherry tomatoes, sliced
- 2 tablespoons fresh lime juice
- 2 tablespoons Thai fish sauce (or 2 teaspoons salt)
- 1⁄2 medium green papaya, peeled and shredded
- 1 carrot, shredded
- 2 tablespoons dried shrimp (leave out for a vegetarian alternative)
- In a small, dry frying pan, toast the peanuts over a medium heat until golden brown. Remove from the pan and set aside. (There’s also a ready-toasted alternative you can find in the supermarkets).
- Coarsely pound the chillies and garlic together using a pestle and mortar. Add the palm sugar, beans and tomatoes. Lightly pound to combine, then squeeze in the lime juice and fish sauce.
- Lightly pound again, then add the green papaya and carrot. Pound again and toss to combine. The taste should be sweet and salty in perfect balance, with a sharp, sour and spicy tang.
- Spoon the salad into a serving bowl and sprinkle over the dried shrimp and toasted peanuts.
Asparagus Spring Salad
Preheat oven to 400°F. Line baking sheet with parchment paper. On prepared pan, toss together potatoes, oil and 1/4 tsp of the salt to coat; arrange, cut side down, in single layer. Roast until golden and tender, about 20 minutes. Let cool slightly.
Meanwhile, in large pot of boiling salted water, cook asparagus and snap peas until tender-crisp, about 2 minutes. Drain; chill in bowl of ice water. Drain and pat dry.
Meanwhile, in small bowl, whisk together sour cream, buttermilk, lemon juice, mustard, pepper and remaining 1/2 tsp salt.
In large bowl, combine potatoes, asparagus mixture, spinach, kale, radishes and dill. Drizzle with 1/3 cup of the dressing; toss to coat. Reserve remaining dressing for another use.