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2 granny smith apples
1 dragon fruit
2 tbsp roasted peanuts
1 tbsp ready fried shallots
4 cherry tomatoes, quartered
2 tbsp palm sugar
2 tbsp fish sauce or soy sauce
1 tbsp tamarind concentrate
2 tbsp lime juice
1 clove garlic, finely sliced
Pinch of salt
2 red thai chillies, split lengthwise
Deep fried shallots and reserved peanuts for garnish
Slice the apple into thin slices. Cut the dragon fruit into large chunks ready to add in later.
Toast your peanuts for 8–10 minutes in a dry frying them in a hot pan (or bake in an oven at 200°C until golden brown)
Using a pestle and mortar, roughly pound your chilli and garlic. Then add your palm sugar, tamarind paste, lime juice and fish sauce to taste. Pound to combine all the ingredients.
Tip: you should be tasting for the perfect balance of sweet, salty, spicy and sour.
Once happy with your dressing, add the tomatoes to the pestle and gently bruise before then adding the sliced apple. Continue to push into the apple and combine all the ingredients together. Lastly, add the dragon fruit pieces to the mix and fold the salad together gently. Garnish with extra roasted peanuts and crispy shallots and serve.