CITRUS & PINEAPPLE ASIAN SALAD

I LOVE the flavours of Vietnamese, Malaysian and Thai food. You can use any pre-made curry paste from these cuisines to make this beautiful fresh salad, such as sambal olek or Thai red curry paste. I’ve used beansprouts, to add a fresh crunch to this dish, but feel free to use any sort of sprouts: mung bean, adzuki or even red lentil sprouts work well.

SERVES 2

20g unsalted peanuts or cashews, roughly chopped

200g fresh pineapple, cut into 3cm cubes

150g beansprouts 1 small red pepper, halved, deseeded and cut into strips FOR THE DRESSING

20g coriander, stalks and leaves, chopped 20g mint, leaves picked and chopped 50ml sesame oil Grated zest and juice of 2 limes 2 tsp fish sauce or soy sauce 1 shallot, finely chopped 1 garlic clove, finely chopped 1 tsp Rendang curry paste MIX all the dressing ingredients together in a bowl. Toast the peanuts in a dry frying pan over a medium heat for a few minutes until aromatic and starting to colour. Toss the pineapple, beansprouts and red pepper in a bowl with the toasted nuts and dressing, then serve.