A great side dish, or main course, you can mix up the ingredients depending on what’s in season. You’re aiming for lots of bright coloured veg to make this a healthy, delicious and colourful salad.
For the Salad
1 leek heart (light green centre section within the dark green leaves), sliced thinly (julienned)
1 tblsp rapeseed oil
1 medium carrot, julienned
1/4 medium red cabbage, finely shredded
200 g mixed salad leaves
20g fresh coriander leaves
20g fresh mint leaves, torn if too large
2 tblsps sesame seeds (or pumpkin, sunflower or hemp seeds)
1 tsp peanut oil
1 tbsps fresh lime or lemon juice
2 tbsps sweet chilli sauce
2 tsps fish sauce
Slice leek leaves lengthways, and open out flat to reveal the light green ‘heart’. Rinse under cold water to remove dirt. Pat dry.
Slice the leek heart into thin slices, following the natural lines of the leek to make it easier.
Heat the oil in a frying pan over medium high heat. Add the sliced leek hearts and gently sauté, but not for too long or they’ll be too soft – only for up to 1 minute maximum.
Slice the carrot into super thin pieces, about the same size as the leek hearts
Shred the cabbage finely.
Mix the salad dressing ingredients together and mix thoroughly
To assemble the salad, place the salad leaves at the bottom of the serving bowl, and then top with the leek hearts, carrot and red cabbage.
Then add the herb leaves – mint & coriander on top. Sprinkle with sesame seeds
Drizzle over the dressing and serve.