- This a refreshing light lunch or side dish that I like to make when I feel ‘something’ different is needed for the weekly meals! It is quick, easy and never fails to please! Try it !
- If you are not a fan of tofu, use cooked chicken as a substitute.
I learnt about blanching the chillies in a Thai cookery class – you still get all the flavour but this removes some of the heat.
- NB: The NHS currently advises only eating raw beansprouts if they're labelled 'ready to eat'; all other bean sprouts should be cooked thoroughly until steaming hot throughout.
- People in vulnerable groups are advised to cook all bean sprouts until steaming hot throughout before eating.
- Preparation Time: 25 minutes
- Cooking Time: 15 minutes
- Serves: 4 people
- For the salad
- 100g green beans
- 1 small pineapple
- 200g smoked tofu/ plain tofu - or 2 large cooked chicken breasts – cubed or sliced
- 1 tablespoon rapeseed oil
- Small bunch fresh mint – leaves only
- ½ bunch fresh coriander – leaves only
- 100g 'ready to eat' bean sprouts or cook for 3 minutes
- 50g honey roasted peanuts – roughly chopped
- 150g cherry tomatoes – halved
- For the dressing
- 1 red chilli – deseeded and finely chopped
- 1 tablespoon palm sugar – or soft light brown sugar
- 2 cloves garlic – peeled and finely chopped
- ½ bunch coriander – roughly chopped
- 2 limes – zest and juice
- 1 teaspoon soya sauce
- 1 tablespoon olive oil
- Bring a saucepan of water to the boil and blanch the beans for 1 minute. Drain, refresh under cold water and set aside.
- Peel the pineapple and cut through the core into quarters. Cut out and discard the core, then thinly slice.
- Heat a griddle pan until very hot. Brush the pineapple with rapeseed oil and cook for 2 minutes each side until charred and just starting to soften. Set aside.
- Add beans sprouts to the frying pan and cook for 3 minutes, then set aside.
- For the dressing, put the chilli into boiling water and set aside for 5 minutes. Put the sugar, garlic and coriander into a mortar and pound to a paste with a pestle. (use a rolling pin on top of a chopping board if you don’t have a mortar). Stir in the remaining dressing ingredients and take to make sure you have a good balance of hot, sweet, sour and salty – adjust with more chilli, sugar, lime or soya sauce.
- Slice the tofu and pile onto a platter with the remaining salad ingredients.
- To serve: Drizzle the dressing and toss together when ready to eat.
Tagged in: Cherry Tomatoes
, fresh coriander
, Green Beans
, Roasted peanuts
, Side dish
, soya sauce