Courgetti som tam salad (plus: how-to video)
Serves 2
Easy
Total time:
+ marinating
Traditionally made using green papaya, which can be hard to source in the UK, som tam is a Thai salad that ticks multiple boxes with its salty-sour heat and crunchy layers of texture. Courgetti and tamari (gluten-free soy sauce) make this version vegan, but you could always use fish sauce for a more authentic taste
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- 2 courgettes
- 1 carrotshredded
- 100g green beanscooked and cut into 8cm pieces
- 100g cherry tomatoeshalved
- 1 limejuiced
- 1 tamaritbsp
- 1 tbsp palm sugar or soft brown sugar
- 1 bird’s eye chillifinely sliced
- a small bunch coriandertorn
- a small bunch minttorn
- chopped to make 1 tbsp roasted peanuts
Nutrition: per serving
- kcal177low
- fat5.1g
- saturates0.9g
- carbs20.3g
- sugars17.7g
- fibre7.5g
- protein8.7g
- salt1.7g
Method
step 1
Use a spiraliser to make long, thin courgette strands and add these to a bowl with the carrot and green beans. Add the cherry tomatoes, lime juice, tamari, palm sugar and chilli to a mortar and mix and bash together with a pestle. Pour over the courgette and mix well. Leave to marinate for 15 minutes.
step 2
Add the torn coriander and mint to the courgettes and toss well. Serve with a sprinkling of chopped peanuts.
