Singapore noodles are from Hong Kong and Mexican salad is from Texas. When you think about it, there is barely a dish with a place in its name that actually hails from that place. As far as salads go, a good dressing is worth its weight in gold. And this one, with coriander, lime and black pepper, is just what the doctor ordered.
1 ear corn
1 tsp olive oil
juice of 1 lime
4 cups baby salad leaves
1 Lebanese cucumber, thinly sliced
1 small red capsicum, seeds removed, thinly sliced
2 roma tomatoes, cut into wedges
½ small red onion, very thinly sliced
2 coriander plants, leaves picked (stems and roots reserved for the dressing)
60g haloumi cheese
2 coriander plants, stems and roots roughly chopped
¼ tsp ground black pepper
½ tsp sugar
1 tsp soy sauce
juice of 2 limes
¼ cup olive oil
1. For the dressing, place the roots and stems of the coriander in a mortar with the black pepper and grind to a paste. Add the sugar, soy sauce and lime juice and mix well. Pour in the olive oil and combine with the pestle.
2. Strip the kernels from the corn. Heat a small frying pan over medium heat and add the oil. Season with salt and fry the kernels for about 5 minutes until they start to blacken.
3. Remove the stone and skin from the avocado, mash the flesh with a fork and add the lime juice. Season with salt and mix to a chunky guacamole.
4. Arrange the salad leaves on a plate and top with the cucumber, capsicum, tomato, onion and corn. Place a large scoop of guacamole in the centre of the plate, scatter with the coriander leaves and add the dressing. Grate the haloumi over the salad using a Microplane and serve.
For another light dinner option, try my prawns, wakame and ponzu on tofu.
Find more of Adam Liaw's recipes in the Good Food Favourite Recipes cookbook.