Ever walk past those little bags of green bean shoots in Spinneys and wonder what on earth you're expected to do with them? Try this, then. I tend to chop the vegetables relatively finely, but not too much for this quick and simple but nevertheless pleasant salad. The bean sprouts add a nice crunch and nutty flavour. Slide a couple of grilled chicken breasts marinated in a handful of Asian things (you know, bit of red chilli, some lime juice, dash of nam pla, scattering of chopped lemon grass and a shave of ginger and garlic) alongside this and, just to finish off, a pile of white, steaming rice. If you're feeling terribly arty, slip a sneaky thread of rujak over things when they're all plated up. And there’s dinner for two neatly out of the way…
Ingredients
1 medium red onion, chopped
4 tomatoes, deseeded & chopped
¼ cucumber, chopped
2 cups bean sprouts
2 red peppers, chopped
Vinaigrette
2 tbsp vinegar
4 tbsp lime juice
2 tbsp olive oil
1 red chili, chopped (no seeds!)
1 clove garlic, chopped
1 tsp salt
Mix the salad ingredients and blend the vinaigrette ingredients (best shaken in a bottle or shaker) and then toss the salad and vinaigrette.
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