Home
Recipes
tomatoes

Lahanika Gemista

Lahanika Gemista

1 hour

Morogo-stuffed chicken breasts

Morogo-stuffed chicken breasts

40 minutes

Spicy beef flank with corn and avo salsa

Mielie recipes

Spicy beef flank with corn and avo salsa

5 minutes

Pork schnitzel with gremolata

Pork schnitzel with gremolata

10 - 15 minutes

Summer tomato broth with green tea noodles

Tea recipes

Summer tomato broth with green tea noodles

14 minutes

Kofifi salad with cajun chicken and honey dressing

Kofifi salad with cajun chicken and honey dressing

10 minutes

Asian-style udon primavera

Asian-style udon primavera

45 minutes

Vegetarian Gnocchi

Gnocchi recipes

Vegetarian Gnocchi

10 minutes

Ratatouille-risotto gratin

Risotto recipes

Ratatouille-risotto gratin

30 minutes

Tomato, bacon, avo and feta pasta

Tomato, bacon, avo and feta pasta

15 minutes

Spaghetti Bolognese

Spaghetti Bolognese

30–40 minutes

Spicy Thai salad

Spicy Thai salad

Load more

Spicy Thai salad

By Michelle Koblischke

Serves 2

Difficulty Easy

Prep Time 20 minutes

Ingredients

3 chillies
3 garlic small cloves
2 t palm sugar
2 t lime juice
2 t fish sauce
1 t tamarind water
4 Bella tomatoes, quartered
4 green beans
1 lime, quartered
1 cup carrots sliced julienne
1 cup cucumber peeled, seeded and sliced julienne
baby cabbage leaves, for serving
1 small handful roast peanuts, for serving

Method

In a mortar and pestle, pound the chillies and garlic until broken.

Add the palm sugar, lime juice and fish sauce and tamarind water. Pound until the sugar has dissolved.

Add the tomatoes, green beans and lime quarters and bruise with the pestle.

Add the carrots and cucumber and stir through until coated with the dressing.

Arrange the salad in the baby cabbage leaves and sprinkle with the roast peanuts.

Cook’s note: The more you pound the chillies, the hotter they become. I recommend serving
sticky coconut milk rice with this dish to soothe the burn.

This recipe was created by TASTE reader Michelle Koblischke for the November 2011 Readers’ issue of TASTE magazine. For all our readers’ recipes, as well as restaurants, books, gadgets and wines chosen by TASTE readers, visit our readers’ issue page.