Wednesday, August 24, 2016

Thai Tomato Salad

I made this delicious, simple salad last night from Jo Seagar's latest book and it was divine. The publishers have kindly allowed me to reproduce it here.

A lovely salad, beautifully flavoured and coloured, which looks great served in avocado halves.
Serves 4–6
Prep Time 5 minutes

1 punnet cherry tomatoes, cut in halves or quarters (approximately 2 cups)

½ small red chilli, deseeded & finely chopped, or ½ teaspoon medium-hot chilli paste

large handful of coriander, including the stalks, roughly chopped

grated rind & juice of 1 lime

2 teaspoons fish sauce

2 tablespoons sweet chilli sauce

2–3 firm but ripe avocados to serve

Place all the salad ingredients except the avocados in a bowl and mix together.

Halve the avocados, remove the stones and fill the holes with tomato salad. There will be enough to fill 6 halves. Serve straight away.


Copyright credit: Recipe reproduced with permission from Elbows Off the Table, Please by Jo Seagar. Published by Random House NZ. RRP $50.00. Recipes and text © Jo Seagar, 2016. Photography © Jae Frew, 2016. Available nationwide from 26 August 2016.

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