Herb salad and ginger-lime dressing
Prep 20 mins
This salad is best eaten the day it is made or let it steep overnight and have it with crusty bread and smoked fish.
4 generous handfuls of mixed herbs, such as parsley, coriander, opal basil, Thai basil, lemon basil, chives, tarragon, mint, shiso, dill and fennel fronds
85g (¾ cup) cherry tomatoes, halved
1 cucumber, cut into rounds
1 tbsp lime juice
1 medium–hot green or red chilli, preferably
1 red Asian shallot, minced
4 cm piece of fresh ginger, peeled
1 garlic clove
½ tsp honey
125 ml (½ cup) extra virgin olive oil
1. To make the ginger-lime dressing, in a small bowl, combine the lime juice, chilli and shallot. Using a fine grater or Microplane, grate the ginger and garlic into the bowl. Add the honey and gradually whisk in the olive oil until well combined. Season with salt and pepper.
2. In a salad bowl, combine the mixed herbs, cherry tomatoes and cucumber. Season with salt and pepper. Drizzle in up to 60 ml (¼ cup) of the dressing and gently toss. The dressing should coat the herbs, but not weigh them down. Any spare dressing can be stored in an airtight container in the refrigerator for up to 3 days.
Images and text have been extracted with permission from the book Africola by Duncan Welgemoed; food photography by Simon Bajada. Murdoch Books RRP $49.99.