Courgetti Som Tam Salad (Vegan)
Traditionally, Som Tam is a salad made from green papaya but that can be hard to come by so this version uses courgetti and grated carrot instead.
The rest of the ingredients are fairly traditional - cherry tomatoes, lime juice, hot chilli and mint - but I also swap out the usual fish sauce for Henderson's relish to make this completely vegan. The best bit, though, is the scattering of dry roasted peanuts over the top which give umami and crunch to every mouthful.
Courgetti Som Tam Salad (Vegan)
Serves 2
120g green beans, trimmed and halved
2 courgettes
1 carrot, grated
150g cherry tomatoes halved
1 lime, juiced
1 tsp Henderson's Relish (or fish sauce for non-vegans)
1 tbsp soft brown sugar or honey
1 bird’s eye chilli, finely chopped
small bunch of mint, chopped
dry roasted peanuts chopped to make 2 tbsp
sea salt and freshly ground black pepper
Place a pan of boiling salted water over a high heat. Add the green beans and cook for 5 minutes until just cooked. Use a spiraliser to make long, thin courgette strands and add these to a large bowl with the carrot and green beans.
Put the cherry tomatoes, lime juice, Henderson's relish, sugar/honey and chilli into a food processor and pulse until mixed. Season well with salt and pepper and then pour over the veg and mix well. Leave to marinate for 15 minutes.
Add the mint to the veg with a little more seasoning and toss well. Divide between two plates or bowls and then serve with a sprinkling of chopped peanuts.
The rest of the ingredients are fairly traditional - cherry tomatoes, lime juice, hot chilli and mint - but I also swap out the usual fish sauce for Henderson's relish to make this completely vegan. The best bit, though, is the scattering of dry roasted peanuts over the top which give umami and crunch to every mouthful.
Courgetti Som Tam Salad (Vegan)
Serves 2
120g green beans, trimmed and halved
2 courgettes
1 carrot, grated
150g cherry tomatoes halved
1 lime, juiced
1 tsp Henderson's Relish (or fish sauce for non-vegans)
1 tbsp soft brown sugar or honey
1 bird’s eye chilli, finely chopped
small bunch of mint, chopped
dry roasted peanuts chopped to make 2 tbsp
sea salt and freshly ground black pepper
Place a pan of boiling salted water over a high heat. Add the green beans and cook for 5 minutes until just cooked. Use a spiraliser to make long, thin courgette strands and add these to a large bowl with the carrot and green beans.
Put the cherry tomatoes, lime juice, Henderson's relish, sugar/honey and chilli into a food processor and pulse until mixed. Season well with salt and pepper and then pour over the veg and mix well. Leave to marinate for 15 minutes.
Add the mint to the veg with a little more seasoning and toss well. Divide between two plates or bowls and then serve with a sprinkling of chopped peanuts.
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