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…