green apple saladrating:
From the June 2005 issue of the BBC Good Food Magazine. Recipe by Gizzi Erskine.
ready in 15 minnutes; serves 4
2 shallots, finely sliced
1 TBS vegetable oil
5 sharp green apples such as Granny Smiths, cored and cut into thin strips
1 TBS lime juice
6 cherry tomatoes, cut into quarters
2 TBS dry roasted peanuts, crushed
handful of coriander leaves, chopped
FOR THE DRESSING:
1 garlic clove, finely chopped
1 red chilli, seeded and finely chopped
1 tsp sugar
1 TBS fish sauce
juice of two limes
- to make the dressing, whizz together the garlic, chilli and sugar in a food processor to make a rough paste. Add the fish sauce and lime juice and season to taste.
- Fry the shallots in teh oil for about 5 minutes until they are crisp and golden brown. Then remove them fromt he pan with a slotted spoon and drain on kitchen roll.
- Toss the apple in the lime juice then mix with the tomatoes and the dressing.
- Spoon the apple and tomato mixture onto plates and top with the peanuts, shallots and coriander.
Per serving: 152 calories; 3g protein; 21g carbs; 7g fat (1g saturated fat); 3g fibre; 1.4g added sugar; 0.9g salt
You may wish to serve this with thai spicy sauce made as follows:
Make a smooth paste from 2 finely chopped bird's-eye chillies and 2cm finely chopped ginger either by pounding with a pestle and mortar or in a food processor. Add 1 tsp golden caster sugar, 2 TBS fish sauce and 1 TBS lime juice.