When London is in the middle of its sticky three day summer, I can barely turn on my hairdryer let alone contemplate cooking of any kind – but, as much as I love healthy food, I quickly get bored of salad. I came up with this vaguely Pad Thai-inspired bowl which is perfect for sunny days. It’s filling and nutritious with a hint of Pad Thai flavours, but without making you feel like you need to sleep for a year afterwards.
If you have a nut allergy, you could leave out the cashew butter or try swapping it for ripe avocado – the creamy dressing is what makes it a satisfying meal rather than just a bowl of raw vegetables. I do try to go for maximum nutrients per meal but trust me, even the vitamins (and there’s quite a few) this contains are secondary to the taste. It’s delicious.
p.s. vegetables taste better in spiral form. It’s
(probably) scientific fact.
For two portions you will need:
- Two large handfuls of bean sprouts
- 1 carrot
- 1 courgette
- 3 spring onions
For the dressing:
- 2 tablespoons cashew butter (peanut or almond could also work)
- Juice of one lime
- 1 small piece of ginger, peeled
- 1 clove garlic, peeled
- 1 tablespoon of tamari (gluten free soy sauce) or soy sauce
- 1 teaspoon sesame oil
- Honey to taste (I used about a third of a teaspoon)
- Chilli flakes (or fresh chilli) to taste
- 2 tablespoons water
- 1/2 ripe avocado
- A few coriander leaves
- Seeds (I used pumpkin and sesame)
Using a spiralizer (grater or julienne peeler), spiralize the carrot and courgette. Chuck into a large bowl along with the bean sprouts and finely sliced spring onion and chill in the fridge until needed.
In a small blender (or with a hand blender) add the clove of garlic, ginger, lime juice, cashew butter, tamari, sesame oil, honey and chilli flakes and blend until smooth. Add a tablespoon of the water and blend again, adding more water if necessary until it’s just runny enough to coat the vegetables. I made this up as I went along, so taste as you go along until you get a nice balance between saltiness, sharp lime, chilli heat and sweetness from the cashew butter and honey.
Pour the dressing over the vegetables and toss until everything is well covered. Finish with a few slices of ripe avocado, a sprinkle of coriander leaves, seeds and extra chilli flakes.