Bill Granger's winter chopped salad with peanut and lime dressing recipe Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Australian Food by Bill Granger Winter chopped salad with peanut and lime dressing recipe By You Magazine - February 28, 2021 Bored by yet another rushed sandwich? Bill Granger, the man behind the legendary Granger & Co restaurants, has turned lunch into the most delicious dish of the day. Don’t forget to be adventurous with your salad ingredients and use whatever’s in season. Keep the textures crisp and the dressing warming. Photograph: Mikkel Vang SERVES 4 1 kohlrabi, cut into matchsticks (see tip) 1 iceberg lettuce, torn into quarters 250g cherry tomatoes, halved 2 Lebanese cucumbers, chopped (or swap for 1 regular cucumber) 100g sprouted seeds (eg Good4U) 150g edamame beans, blanched 1 large beetroot, golden or regular, steamed, peeled and cut into chunks 1⁄4 red cabbage, finely sliced 2 tbsp lemon juice 3 tbsp extra virgin olive oil 1 bunch each dill, coriander and mint CRISPY PEANUTS 100g blanched peanuts 1 tsp olive oil 1 tsp soft brown sugar 1 tsp coarse sea salt 1 lemongrass stalk, white part only, bruised and finely chopped 2 lime leaves, stalks removed, finely sliced 1 tsp chilli flakes PEANUT & LIME DRESSING 4 tbsp smooth peanut butter 4 tbsp coconut milk Juice of 1 lime 11⁄2 tbsp tamari soy sauce 2 tsp maple syrup Preheat the oven to 180C/160C fan/gas 4. To make the crispy peanuts, mix the nuts with the oil, sugar and salt in a roasting tin and roast for 12 minutes, or until starting to colour. Toss with the chopped lemongrass and sliced lime leaves, return to the oven and cook for a further 4 minutes or until golden brown. Toss through the chilli flakes. Leave to cool then gently crush the peanuts. These will keep for five days in an airtight container. To make the peanut dressing, blend all the ingredients together with 2 tbsp water until smooth. Arrange the kohlrabi and lettuce in four bowls, then add the tomatoes, cucumber, sprouted seeds, edamame beans, beetroot and red cabbage. Whisk together the lemon juice and olive oil. Drizzle over the salad and season to taste. Spoon a little peanut dressing over the top and sprinkle with the crispy nuts. Garnish with herbs and serve the rest of the peanut dressing on the side. TIP Kohlrabi is available at greengrocers and on Amazon or you could swap it for 100g radish. Now buy the book Our recipes are from Australian Food by Bill Granger, published by Murdoch Books, price £20. To order a copy for £17.60 until 14 March, go to mailshop.co.uk/books or call 020 3308 9193. Free p&p on orders over £20. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved