We are currently experiencing a heat wave while the rest of SA is drowning in rain so it is really way too hot to cook! Yesterday was 35 degrees Celsius here and today is not much better. So I decided to stick to something that is not to difficult to make and is easy on the palate. This is a recipe from the Pick ‘n Pay magazine that I have adopted a bit to fit my own taste.

Ingredients

• 2 Paninis or any bread of your choice
• 1 small butternut peeled and shredded – you can peel off fine strips with a vegetable peeler
• 2 baby marrows shredded as above
• 2 carrots peeled and shredded
• 1 red pepper cut into fine strips
• 1 red onion cut into fine rings
• any nuts you have on hand like cashew nuts or raw peanuts, or you could even use pre-soaked chick pea sprouts – I prefer to use them raw as they retain their nutty texture that way
• olive oil
• sea salt
• black pepper

Method

1. Cut the paninis in half, and fry them in a little olive oil in a pan until they are nicely browned and crispy, put aside to cool down
2. Combine all the vegetables in a bowl and sprinkle a generous helping of sea salt over it. Leave to stand for 30 minutes, then rinse off the salt and drain thoroughly
3. Place the vegetables in a bowl or on a platter and sprinkle the nuts over it then drizzle it with the dressing below:

Dressing

Ingredients

• 1/4 cup low fat condensed milk
• 2 tablespoons peanut butter
• 1 clove garlic crushed
• 5ml grated ginger
• 2 tablespoons light soy sauce
• Juice of 1/2 lemon
• rind of 1/2 lemon
• sea salt to taste
• black pepper

Method

1. Whisk all the dressing ingredients together until smooth
2. Drizzle over salad ingredients

Serve it all together with the crispy paninis.

Serves 2

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• bread to go with thai salad