TOMATO, TAMARIND & PEANUT SALAD WITH MARINATED PORK, CHICKEN OR TOFU

SERVES 4-6 / PREPARATION 15 MINUTES + MARINATING TIME / COOKING 10 MINUTES

When tomatoes are at their sweetest, that is when I make this sour, spicy and salty side dish (here with some pork alongside). I make the dressing then adjust for sweetness or sourness depending on how sweet or tart the tomatoes are. The herbs vary, but as I have a prolific Vietnamese mint patch that is always a given. Shredded shiso leaves would also be great in here.

TOMATO, TAMARIND & PEANUT SALAD

1 tablespoon tamarind paste

2 teaspoons fish sauce

2-3 teaspoons palm sugar, grated

(or use brown sugar)

2 teaspoons soy sauce

1 red chilli, finely chopped

2 tablespoons vegetable oil (I used The Good Oil

extra virgin rapeseed oil)

1 shallot, finely sliced

800g tomatoes (any colour or shape)

1 good handful of herbs such as Vietnamese mint,

coriander and Thai basil, roughly torn 50g roasted unsalted peanuts, roughly chopped

For the dressing, whisk together the tamarind paste, fish sauce, palm sugar, soy sauce, chilli and oil and set aside.

Sprinkle the sliced shallot with a little salt and rub with your hands to soften slightly. Cover with cold water and leave for 5 minutes, then rinse and drain.

Cut the tomatoes in a manner that pleases you (I cut into wedges, slices and halves), then arrange on a platter. Drizzle over the dressing and scatter over the drained shallot, herbs and peanuts.

MARINATED PORK, CHICKEN OR TOFU 1 stalk lemongrass, finely chopped 1 shallot, roughly chopped

3 cloves garlic

1 tablespoon fish sauce

1 tablespoon palm sugar 1½ teaspoons dark soy sauce 1 tablespoon vegetable oil 600g pork steaks, chicken thighs

or sliced firm tofu

Use a mortar and pestle or a food processor to make a fine paste of the lemongrass, shallot and garlic. Add the fish sauce, palm sugar, soy sauce and oil. Marinate the pork, chicken or tofu in the paste, ideally overnight, bringing it out 30 minutes before you begin cooking.

Grill or pan fry the pork, chicken or tofu (if using meat you’ll need to rest it), slice and serve alongside the tomato, tamarind & peanut salad.

VEGETARIAN/VEGAN Use a vegan fish sauce or try using Lee Kim Kee vegetarian stir fry sauce or a vegan mushroom oyster sauce.