Salad Recipe for June...Josie's Som Tam

I love salads, they are fabulous meals which can be so full of goodness that they tick every nutritional box. But not just any salad! Forget a few shavings of ice burg lettuce and some sliced tomatoes. I am talking about abundant, rich and juicy salads! 

Here is my recommendation for June: 

Josie's Summer Som Tam 

After living in Thailand for 3 years I still have a love for Thai flavours, so this British twist on the Thai's favourite salad takes me back to my days in the sun.


Ingredients

2 carrots 
1/4 cucumber 
4 french beans
1 Lime
5 cherry tomatoes
1/2 or 1 whole fresh chilli dependent on your taste
1 teaspoon honey
A handful of Cashew Nuts

Directions 

1. Get a pestle and mortar or a bowl and mash together the chilli, lime, cherry tomatoes and honey.  It doesn't need to be a paste, but make sure it is all well mashed together and the juice of the tomatoes is all blended with the ingredients (it should all look nice and juicy).

2. Grate the carrots or use a peeler to create long thin strands of carrot (whatever you have the patience and preference for).

3. Cut the green beans into inches.

4. Pour the salad dressing over the carrots and beans and mix it all together really well before serving on a plate.  Sprinkle the cashew nuts over the top.

5. Slice the cucumber and place it on the side of the plate as a garnish.  This cuts through the spice of the chilli if it starts to build up on you.

Enjoy! :)

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