This refreshing, Thai-inspired salad is bursting with flavour and makes the perfect mid-week meal.
Ingredients
4 carrots
2 cucumbers
salt
4 spring onions
1 handful coriander leaves
4 sprigs mint
3 tbsp coconut oil
1/2 tsp green Thai curry paste
100 ml coconut milk
2 tbsp fish sauce
1 tbsp peanut butter
2 tbsp lime juice
100g macadamia nuts; toasted
Method
Step 1. Peel the carrots, trim the cucumber and cut both into thin ribbons with a vegetable peeler. Mix them separately with a little salt in a bowl and leave to marinate.
Step 2. Cut the spring onions into thin rings. Reserve a few coriander leaves and roughly chop the rest. Finely chop the mint leaves.
Step 3. Heat 1 tbsp oil in a pan and saute the spring onions. Add the carrots and fry for 2-3 minutes. Remove from the pan.
Step 4. Add the remaining oil and heat the curry paste in the pan. Add the coconut milk, 2 tbsp water, the fish sauce and peanut butter. Season with lime juice, bring to the boil and simmer gently over a low heat for about 5 minutes. Season with a little salt and leave to cool.
Step 5. Mix the spring onions, carrot and cucumber noodles in a bowl with the chopped herbs. Add the curry sauce and toss to mix.
Step 6. Serve in small bowls, sprinkled with the remaining coriander and macadamias.
Serves 4.
