Today is the halfway point of my self-inflicted 'You really could cook for 18 days before you start using work as an excuse' Challenge. Enjoying it for the most part, but coming up with new things is a bit of effort some days, especially as I still want to keep enjoying summer (I've been weaving baskets this week). I do have tomorrow planned -- fennel, tomatoes, peppers and onions roasted in olive oil and balsamic vinegar . . . Nine more days to go. (Thanks to readers who are sending me ideas!)
Meantime, today's salad is light and fresh tasting. I hope you enjoy it.
Salad: Per serving, put the following into individual bowls: 3-6 oz cooked peeled prawns, diced mango, a handful of snow peas/mange tout (put them into a colander, pour boiling water over them, rinse to cool, then pat dry), chunked-up cucumber, a handful of cashews, sliced scallions/garden onions, and a small handful of fresh of cilantro/coriander.
Dressing: Per serving, shake the following in a jar and pour over the salad(s): 1 Tbsp toasted sesame oil; 1/2 Tbsp each rice vinegar, lime juice and soy sauce; 1/2 tsp each chili paste and freshly grated ginger.
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