Strawberry, tomato and dragonfruit salad
In this salad, the combination of sweetish fruit and juicy tomatoes slicked with a bright lemongrass, chilli and lime dressing is absolutely sensational. Eaten on its own or with grilled chicken or fish, this zingy salad is a wonderful addition to the warm weather dinner rotation.
Ingredients
1 dragonfruit, diced
450g strawberries, halved
450g mixed tomatoes (heirlooms and cherry tomatoes), cut into bite-sized pieces
½ bunch coriander, leaves picked and washed
½ bunch mint, leaves picked and washed
½ bunch Thai basil, leaves picked and washed
Lemongrass sambal dressingÂ
40g (2-3 stalks) lemongrass, tender part only
¼ cup vegetable oil
2 tsp fish sauce (check gluten-free if required)
2 tsp rice vinegar
10g fresh lime juice
pinch of sugar
½ banana shallot, sliced
2-3 makrut lime leaves, finely chopped
1 birdseye chilli, finely sliced
salt to taste
Method
1. To make the dressing, finely blitz the lemongrass in a food processor until smooth, then transfer into a heatproof bowl.
2. Heat the oil in a small pan until smoking, then very gently pour over the lemongrass to sear.
3. Allow to cool, then add the fish sauce, rice vinegar, lime juice and a pinch of sugar. Check seasoning and adjust if required.
4. Add the shallot, lime leaf and birdseye chilli, mix to combine and set aside.
5. In a medium bowl, combine the dragonfruit, strawberries and tomatoes with the dressing and herbs. Toss to combine and serve.
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Rosheen Kaul is head chef of Melbourne's Etta restaurant, author of cookbook, Chinese-ish, and Good Food recipe columnist.From our partners
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