Salads With The Thai Influence

Now that we are in the middle of summer, are you fed up with eating the same old salads day after day?

To get a new flavour, use your imagination and experiment with different ingredients and dressings.

This month I have ventured – mentally, that is – to the Orient, and will offer some Thai flavours to make that all-important salad just that little bit different and exciting.

Thai salads can be hot or cold, and are simple and quick to make. Most can be enjoyed on their own, or as a light meal, or served as an accompaniment to a larger meal. Here are two different types of salad to try. The first is an eastern twist to a salmon salad.

For four people you will need:

3 tbsp lime juice
3 tbsp fish sauce
1 tsp brown sugar
2 green chillies, deseeded and chopped
500g salmon fillet
½ tsp olive oil
1 small onion, thinly sliced
1 small tomato, chopped
½ cucumber, sliced
½ cup chopped fresh basil
Salt and pepper to taste
½ head lettuce shredded

Oven heated to 180°C

1. Make the dressing by mixing together the lime juice, fish sauce, brown sugar and chillies.

2. Rub the salmon with the olive oil and put onto a baking tray and cook in the oven for 15 to 20 minutes until the salmon flakes easily. Leave to cool.

3. Break up the salmon into big chunks in a bowl. Add the onion, tomato, cucumber and basil, pour the dressing over and lightly mix. Taste for extra seasoning if needed.

4. Put the salmon mixture onto the lettuce on a plate and serve.

Another summertime dish to try is Thai Noodle Salad, with fresh vegetables.

For four people you will need:

130g noodles of your choice
¼ cup unsalted peanut butter
¼ cup milk
1cm piece of fresh ginger, peeled and grated
2 tbsp rice wine vinegar
2 tbsp soy sauce
½ tbsp sesame oil
Pinch dried chilli flakes
½ cucumber, julienned
1 cup bean sprouts
1 carrot, grated
3 spring onions, sliced thinly
1 tbsp chopped, fresh mint
½ head lettuce, shredded

1. Cook the noodles in a large pan of salted, boiling water until tender. Drain and rinse under cold water and leave to cool.

2. Using a small whisk, mix the peanut butter, milk, ginger, vinegar, soy sauce, sesame oil and chilli flakes until well blended

3. In a large bowl mix together the noodles, cucumber, bean sprouts, carrots, spring onions and mint. Pour over the peanut butter dressing and mix until well coated. Check the seasoning but you should not need any extra salt because of the soy sauce. Serve chilled on a bed of lettuce leaves.

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