Jono & Jules do food & wine

We really liked this fresh and vibrant salad by Melissa Helmsley. It went really well with this Korean chicken but we also thought it would be nice with barbecued meat or fish with Asian flavours or Salmon Teriyaki.

Herb & Pak Choi Salad – serves 4 as a side

• 4 large large heads of pak choi, shredded
• 1 large Little Gem or Cos lettuces, finely shredded
• a large handful of fresh coriander, roughly chopped
• a large handful of fresh mint, roughly chopped
• a large handful of fresh Thai basil, roughly chopped
• 4 scallions, finely sliced

FOR THE DRESSING:

• juice and grated zest of 1½ limes
• 6 tbsp sesame oil (not toasted) or extra-virgin olive oil
• 1 tsp raw honey or maple syrup
• 2 tbsp tamari (or you could use light soy sauce)

TOPPING:

• a large handful of almonds, cashews or sesame seeds (or a mixture)

Make the topping first by toasting the nuts and/or seeds in a dry frying pan with a little salt over a medium heat until golden.

Whisk the ingredients for the dressing together in a large bowl and season to taste.

Put the pak choi, lettuce and herbs in a bowl and mix with the scallions. Add the dressing and toss until everything is coasted. Sprinkle over the toasted nuts and seeds to serve.

(Original recipe from Eat Happy by Melissa Hemsley, Ebury Press, 2018.)