First make the dressing. Roughly chop three of the chillies and put them in a blender with the garlic, soy, lime juice, two tablespoons of oil and the sugar, and whizz until well blended.
Put the tomato halves in a large bowl, then lightly squash them with a hand. Pour over the dressing and set aside. Put the julienned courgettes on top of the tomatoes, but don’t mix them in just yet, and sprinkle over the shredded basil.
Now for the peanut breadcrumbs. Heat two tablespoons of oil in a frying pan over a medium heat. While it’s warming up, very finely chop the remaining chilli. When the oil is hot, add the chilli, peanuts, breadcrumbs and salt, stir for around four minutes, until golden brown, then take off the heat.
To assemble the salad, mix the courgettes and basil into the tomatoes, then tip out on to a lipped platter. Scatter the breadcrumbs on top at the last minute, or wait until people have helped themselves and encourage them to sprinkle a small mountain over their own serving.
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|Serving Size: 1 (1469g)|
|Recipe Makes: 1|
|Calories from Fat: 223 (30%)|
|Amt Per Serving||% DV|
|Total Fat 24.8g||33 %|
|Saturated Fat 3.6g||18 %|
|Monounsaturated Fat 10.5g|
|Polyunsanturated Fat 8.2g|
|Cholesterol 0mg||0 %|
|Sodium 696.7mg||24 %|
|Potassium 5814.7mg||153 %|
|Total Carbohydrate 108.1g||32 %|
|Dietary Fiber 24.2g||97 %|
|Sugars, other 83.8g|
|Protein 41.3g||59 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 736
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