Thai-Inspired Mixed Vegetable Salad

I have always loved the idea of warm salads, especially with vegetables. Here is my version using Thai flavours that work very nicely. For pure vegetarians, simply use light soy instead of fish sauce. It makes a really great starter or an unusual accompaniment to grilled meats.


  • 2 small fresh red Thai chillies, seeded and chopped
  • 2 tablespoons fish sauce or light soy sauce
  • 2 teaspoons sugar
  • 1 teaspoon freshly ground pepper or black pepper
  • 4 tablespoons lime juice
  • 225 g (8 oz) fresh tomato (1 large)
  • 110 g (4 oz) broccoli florets, trimmed small
  • 110 g (4 oz) French beans, trimmed
  • 110 g (4 oz) cauliflower florets, trimmed small
  • 110 g (4 oz) fresh or frozen peas
  • 3 tablespoons finely chopped shallots, squeezed dry through a linen cloth
  • 3 tablespoons finely chopped fresh basil


Make a Thai dressing by combining the chillies, fish sauce, sugar, pepper and lime juice. Mix well and set aside.

Bring a pot of salted water to the boil. Drop in the whole tomato for 5 seconds, remove, peel and seed. Cut the tomato flesh into 4 cm (1½ in) pieces and set aside. Now add the broccoli, beans and cauliflower and cook for 3 minutes, then add the peas and cook for another minute. Drain the vegetables into a warm bowl, then add the tomato. Drizzle in the Thai dressing and add the shallots and basil. Mix well and serve at once.