Som tam salad with young papaya, tomato, lime, tamarind & peanuts

Many of us are looking for alternatives to meat meals these days. Try this vegan Thai dish from Auckland’s East restaurant executive chef Harmeet Singh – it is sophisticated and full of flavour, yet relatively easy to recreate at home.

Serves 3-4 as a starter or part of a shared meal

Ingredients

Salad

1 garlic clove, peeled and crushed

1⁄2 red chilli, sliced (add more if you like it hotter)

3 cups raw green papaya, julienned or very finely sliced, see notes

1⁄4 cup green beans, cut in 5cm pieces and slit in half

4 cherry tomatoes, halved

1 tablespoon roast peanuts, crushed, plus extra for garnish

Microgreens, to garnish

1 lime, sliced in cheeks

Dressing

1 1⁄2 tablespoon tamarind, seedless, or use paste, see

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