Tomato & Peanut Salad With Tamarind, Ginger & Honey Dressing
Another fresh interpretation of a summer salad – perfect for al fresco lunches or as a side dish for supper – you could always substitute agave syrup or caster sugar for the honey to make this recipe suitable for vegans. Plus, everything's on the table in 20 minutes.
Serves
4-6
Total Time
20 Minutes
Ingredients
1 small red onion, finely chopped
2 handfuls of salted peanuts
1 small packet (about 30g) of fresh coriander, roughly chopped
200g baby tomatoes, halved
For the dressing
7cm piece of fresh root ginger, peeled and finely grated
2 tbsp of olive oil
1 heaped tbsp of unsweetened tamarind paste
1 tbsp of light soy sauce
1 tbsp of clear honey
A small amount of Maldon sea salt flakes
Freshly ground black pepper
Method
Step 1
Mix all the dressing ingredients together in a small bowl. Add the onion and leave to soak for about 20 minutes to soften.
Step 2
Add the tomatoes, peanuts and coriander to a bowl. Pour over the onion and dressing and mix together well.
Step 3
Serve the salad at room temperature.
Recipe courtesy of Simply Easy Everyday Dishes by Sabrina Ghayour. RRP £26.
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