Thai inspired lemongrass salad

SERVES 4 DRESSING INGREDIENTS ½ fresh lemongrass stick (lower white part) 1 dried kaffir lime leaf 300ml water 1 tsp shrimp paste 1 tbsp palm sugar 1 fresh red chilli juice of half a lime

SALAD INGREDIENTS 200g cooked jasmine rice 1 small carrot, julienned 1 lemongrass stalk, finely chopped 50g cooked prawns 100g firm tofu, diced and lightly pan fried 3 spring onions, sliced diagonally 1 red chilli, finely sliced 1 pear, peeled and roughly diced A few sprigs of coriander, finely chopped 1 tsp chilli jam

METHOD 1 Place all the dressing ingredients into a pan, except the lime juice. 2 Simmer over a gentle heat until the sugar has dissolved. 3Turn up the heat and bring to a gentle boil for five minutes. 4 Take off the heat, then add the lime juice. Cover the pan with a lid and allow to cool completely. 5 Strain and discard the contents, saving the broth. 6 Toss together all the salad ingredients. Ladle 2 or 3 tbsp of lemongrass broth over to infuse the salad with an aromatic fusion of flavours.

For a vegan option: omit shrimp paste and prawns.