THAI-STYLE APPLE AND PRAWN SALAD

ingredients | serves 4 | time 25 mins

1 fat garlic clove • 1-2 birds eye chillies, deseeded if liked, roughly chopped • 1 ½ tbsp palm sugar or light brown soft sugar • 2 tbsp fish sauce • about 2 tbsp lime juice • 100g green beans, trimmed and cut into 3cm lengths • 150g (about 12) firm cherry tomatoes, halved • 2-3 eating apples, quartered and very finely sliced • 300g cooked king prawns • 30g roasted (unsalted) peanuts, chopped • 30g Waitrose Cooks’ Ingredients crispy fried onion

step 1

Put the garlic in a large pestle and mortar with a pinch of sea salt. Pound until a paste forms, then add the chilli. Pound again until the chilli is pummelled into small pieces. Stir in the sugar, fish sauce and lime juice. The dressing should be an even balance of hot, salty, sour and sweet; adjust to taste, adding extra lime juice to make it more sour if necessary. Transfer the dressing to a large bowl.

step 2

Put the green beans into the pestle and mortar and pound lightly to bruise. Add the cherry tomatoes and repeat. Tip into the dressing, add the apples and prawns, and toss to coat. Divide between serving plates and top with the peanuts and fried onions, serving while they are still crisp.

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