Taste & Travel
Spicy Squash Salad
the key to thIS salad is the sprightly dressing that delivers a perfect balance of salty, sweet, and herbal flavours, with a chile kick.
Garlic 1 small clove, peeled
Coarse Salt 1 tsp Soft Brown Sugar 1 Tbs
Thai Bird Chile 1, stem removed
Cherry Tomatoes 6 Fresh Mint a handful Fresh Basil a handful
Fresh Thai Basil a handful
Lime Juice of 1–2 limes Fish Sauce 1 Tbs
Zucchini 1 large, washed
Yellow Summer Squash 1 large, washed
Red Onion ¼ , sliced very thin
Roasted Peanuts 1 Tbs, lightly crushed
Fried Shallots 1 Tbs 1 USING a mortar and pestle, pound the garlic and salt to a paste. Add the sugar and chile and pound again. Add the cherry tomatoes, fresh herbs, lime juice and fish sauce and pound again until the herbs are finely crushed. Taste the dressing and add more sugar, lime juice or fish sauce to suit your palate.
2 CUT the tips and stem ends off the zucchini and yellow squash. Slice into very thin ribbons using a vegetable peeler or mandoline. Combine in a mixing bowl with the red onion and the contents of the mortar. Toss to coat with the dressing.
3 DIVIDE the salad between two bowls and garnish with the roasted peanuts and fried shallots.