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.

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