Another
recipe from Super Natural Cooking! This roasted yet zesty peanut salad is a
wonderful accompaniment for any meal. Simple to make, the lime juice really
makes the salad. Make sure you only add the peanuts right before serving or you
will be consuming some super soggy nuts (as I found out for lunch today!). Mix
the recipe up, adding different nuts or different herbs, such as mint or
parsley. Coriander & chives just happened to be in my fridge last night,
begging to be used. Go crazy with the lime juice, as I did by adding 3
tablespoons.
- 1 1/2 cups unsalted raw peanuts
- 4 fresh tomatoes, washed, with seeds removed and cut into small pieces
- a handful of fresh coriander, roughly shredded
- 1 tablespoon fresh chives, chopped
- 1 teaspoon grape seed oil
- a large pinch of sea salt
- 2-3 tablespoons lime juice
COOKING
1. Preheat the oven to 180 degrees celsius. Line a large baking tray with baking paper and place the peanuts in a single layer on top. Roast for 6-8 minutes or until the peanuts are slightly brown.
2. Meanwhile, combine the tomatoes, coriander and chives in a serving bowl. Whisk the lime juice, grape seed oil and sea salt in a separate bowl. Drizzle this dressing over the tomato mixture and toss carefully to combine. Taste, adding more lime juice if need be. Right before serving, gently fold in the peanuts. Serve immediately, as the peanuts will become soggy after sitting around for a short while.
Serves / 4 to 6 as a side or snack
Recipe adapted from 'Super Natural Cooking' by Heidi Swanson
x E
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