Crunchy Thai salad
INGREDIENTS
Salad
A selection of any of the following salad ingredients: baby spinach, spring onions, coriander, watercress, bean sprouts, basil, mint, rocket, cucumber, flat leaf parsley, celery, red capsicum, roasted unsalted peanuts or cashews, snow peas
Dressing
3 tablespoons peanut oil
1 tablespoon sesame oil
4 tablespoons lime juice
1 tablespoon fish sauce
1⁄4 cup packed mint or coriander leaves or both
1 tablespoon grated ginger
1 garlic clove, crushed
pinch of sugar
METHOD
Salad: Place the dressing ingredients in a food processor and blend. Combine the salad ingredients in a bowl and dress lightly just before serving.
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.