Salad, tart and ice-cream: herb recipes by Mark Diacono

salad tart and ice cream herb recipes by mark diacono

Most writers I know get by on egg on toast or leftovers for lunch – when you are on the scribble, it’s good not to get out of the zone for long. This is for the other days: a bowl of lively refreshment for when you are flagging. It is so very simple, yet full of flavours rubbing up against each other like passengers on a jammed tube. It has a fair bit of south-east Asia about it, and I like it quite fierce on the chilli.

2 large garlic cloves, peeled and very finely chopped1–3 Thai bird’s eye chillies, thinly sliced (seeds and pith removed if you prefer less heat)1 large shallot, peeled and very thinly sliced1 tbsp palm sugar, or soft light brown sugar2 ripe tomatoes, seeds squeezed out, juice sieved and reserved, flesh thinly sliced1 tbsp fish sauceJuice of 1 large lime2 tart apples (eg, granny smith)1 handful cold/barely warm cooked rice noodles1 little gem or soft round lettuce, washed and shredded1 small bunch basil (Thai, green or purple), leaves picked1 small bunch mint, leaves picked1 small bunch coriander, leaves picked4 tbsp roasted cashew nuts or peanuts, crushed to a powder

Mix the garlic, chillies, shallot and sugar, then stir in the reserved tomato water, fish sauce and lime juice…

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