Lombok chopped salad

Preparation info

  • Difficulty


  • Serves


Appears in

Fire Islands: Recipes from Indonesia

Fire Islands

By Eleanor Ford

Published 2019

  • About

This has perfectly balanced oomph: the sweet crunch of raw vegetables matched with the citrus tang of kaffir lime, the brakishness of shrimp paste and a spark of chilli heat. An accompaniment rather than a meal in itself, this is a great side for grilled meat or fish.


  • 2 Thai aubergines (eggplants), chopped to a small dice
  • 100 g ( oz) fine green beans, sliced into little rounds
  • 50 g (2 oz) small red Asian shallots, sliced
  • 1 large red chilli, seeded and sliced
  • 1 red bird’s eye chilli, finely sliced (optional)
  • ¼ teaspoon shrimp paste, toasted (optional)
  • pinch of sugar
  • zest and juice of a kaffir lime or lime
  • 1 tablespoon virgin coconut oil, melted


Combine the raw vegetables with the chillies, shrimp paste, a pinch of salt and the sugar. Cooks in Lombok will use their hands to massage everything together well, which helps the texture and flavour develop, but you may prefer a spoon (or glove) as the heat of the chilli seeds can burn.

If you have a kaffir lime, add all the juice and just a little of the zest. With a regular lime, the zest is less bitter so the salad can take more alongside the juice. Taste for seasoning, then dress with the coconut oil.