Fusion salad

So, (don't you hate it when people start sentences with 'So' - it reminds me of breakups, retrenchment, mistakes and bad news, luckily this is not one of those occasions) this is a flippen awesome salad; it's what I would call a 'rude' salad - it looks really innocent and unpresumptuous (I made up a word) and then it thwacks you in the face with a hit of chilli before making it up to you with a little after-thought of peanut having a sexy time with the coriander. (I am in a cheeky mood, can you tell?)

But seriously, (another God-awful start to a sentence) the ingredients that make up the bulk of the salad are tame, and, mixing this together with the punchy dressing works magic. Simple. Effective and guaranteed to impress, if not offend, the book club ladies. (And yes, I did use the basic idea of chilli and cucumber from that guy on Masterchef - but mine is still cool.)

Happy Friday!

Fusion-Thai-not-so-maybe-whatever-salad

Ingredients: (serves 1-2 as a main, 3-4 as a side)

• 1 small punnet cherry tomatoes
• 1 packet sugar snaps (about 140g)
• 1 cucumber
• I Woolies/P'n P sized punnet of coriander
• 4 tbsp peanuts
• 1 chilli (de-seeded and chopped, usually the bigger the chilli, the tamer the bite and red are gentler than green)
• 4 tbsp olive oil
• 4 tbsp white balsamic/Verlaque Rasberry infused balsamic
• Good grinding of salt

Method:

• Chop cherry tomatoes into halves (quaters for bigger ones), chop the sugar snaps into similar sized pieces and plop into a salad bowl.

• Peal Cucumber and slice into 2/3 pieces about the length of your index finger, scrape out seeds and slice into sticks before adding to the bowl.

• Add chopped coriander.

• In a coffee grinder/blender/pestle and mortar pop in nuts, chilli, balsamic, oil and salt and blend to a rough dressing. Pour over and toss.

 Bloody great.