Warm Oriental-style Salad
Summer is the season for sweet corn, sun-ripened tomatoes, and countless outdoor shindigs. And, let’s be real—bacon is always in season.
Once the outdoor cooking season kicks off, it only makes sense to combine avocados and tomatoes with the smoky sweet flavors of charred sweet corn and bacon. You’ve been forewarned, this guacamole will be on heavy rotation.
115 g/4 oz broccoli florets 115 g/4 oz baby carrots, scraped and cut in half lengthways 98 140 g/5 oz pak choi 2 sprays sunflower oil 1 red onion, sliced 1-2 fresh bird's eye chillies, deseeded and sliced 2.5-cm/1-inch fresh root ginger, peeled and grated 2 whole star anise 1 red pepper, deseeded and cut into strips 1 orange pepper, deseeded and cut into strips 115 g/4 oz baby courgettes, trimmed and sliced diagonally 115 g/4 oz baby sweetcorn, sliced in half lengthways 2 tbsp orange juice 1 tbsp soy sauce 1 tbsp cashew nuts.
1 Cut the broccoli into tiny florets then bring a small saucepan of water to the boil and add the halved carrots. Cook for 3 minutes then add the broccoli and cook for a further 2 minutes. Drain and plunge into cold water then drain again and reserve. 2 Arrange 25 g/1 oz of pak choi on a large serving platter. Shred the remainder and set aside. 3 Heat a wok and when hot, add the oil and heat for 30 seconds. Add the sliced onion. chillies, ginger and star anise and stir-fry for 1 minute. Add the pepper strips, courgettes and baby sweetcorn and stir-fry for a further 2 minutes. 4 Pour in the orange juice and soy sauce and continue to stir-fry for a further 1 minute before adding the reserved shredded pak choi. Stir-fry for 2 minutes, or until the vegetables are tender but still firm to the bite. Arrange the warm salad on the pak choi-lined serving platter, scatter the cashew nuts over the top and serve as 4 portions.
calories per portion 94