I always have an ingredient that I’m partial to at a given moment and right now it’s mint. Not the best timing, the possum who lives in the tree in our backyard has the same ingredient du jour. My mint plant is now only a woody stalk, all of the leaves plucked by furry little fingers. Buying my mint at the supermarket is worth the frequent possum sightings. Now that I think about it I should have made today’s picture with a possum rather than a red-ruffed lemur, but she looks too good in that dress to switch it up now.
This is a great little salad. Totally simple, minimal ingredients and bold flavour. Wonderful qualities in any dish. It’s an excellent salad to serve with a piece of steamed or grilled fish, it’s nice with a roasted meat as well.
Adapted from Simple Chinese Cooking by Kylie Kwong
Serves 4 as a side
- 1 bunch asparagus
- 2 medium-sized zucchini
- 150 grams (5 ounces) snow peas, trimmed
- 1/2 cup firmly packed mint leaves
- 1/2 cup light soy sauce
- 3 teaspoons white sugar
- 2 teaspoons sesame oil
- 2 tablespoons peanut oil
- Put a large saucepan of salted water on the stove and bring to a boil.
- Wash and trim asparagus. Slice on the diagonal into 3 lengths.
- Cut zucchini in half length-wise and cut on the diagonal.
- Put the asparagus and zucchini in the boiling, salted water and blanch for 40 seconds. Add snow peas and blanch for another 20 seconds. Drain and set aside.
- Combine the soy sauce, sugar and sesame oil in a heatproof bowl. Heat peanut oil in a small frying pan until quite hot and pour over dressing ingredients to release the flavours.
- Place warm veggies in a bowl with mint leaves and pour over dressing. Toss well and serve warm.