If we learnt anything in lockdown it was to appreciate the simple things in life. Take a break from your newly hectic schedule to enjoy this fresh and colourful Asian-inspired salad.
PHOTOS COURTESY OF Adobe Stock
If we learnt anything in lockdown it was to appreciate the simple things in life. Take a break from your newly hectic schedule to enjoy this fresh and colourful Asian-inspired salad.
PHOTOS COURTESY OF Adobe Stock
Serves 4
– 1lb asparagus, trimmed
– 2tbsp white vinegar
– 1tbsp reduced sodium soy sauce
– 2tsp canola oil
– 1tsp sesame oil
– ½tsp fresh ginger, grated
– 2-3 dashes red chilli sauce, optional
– 1 bunch radish, trimmed and cut into wedges
– 2tbsp finely chopped scallions
Fill a medium bowl with ice water and place by the stove. Bring 1 inch of water to the boil in a steamer or a large saucepan fitted with a steamer basket.
Cut off the ends of the asparagus, and then steam until tender-crisp, 5 to 10 minutes depending on the thickness. Transfer the asparagus to the ice water. Drain.
Combine the vinegar, soy sauce, canola oil, sesame oil, ginger and chilli sauce in a large bowl. Add the asparagus, radish and scallion; toss to combine.
Season well, garnish with fresh chard leaves and serve with grilled prawns and rice noodles.