Hot and Sour Sicilian Summer Salad

Name: Hot and Sour Sicilian Summer Salad
Total time: 900 s
Yield: 2 servings
Cuisine: British
Ingredients: 1 corn on the cob, cooked; small handful of Nocellara olives; 1/2 red onion, thinly sliced; 50 g red cabbage, shredded; 1 carrot, cut into batons; small handful rocket leaves; 4 spring onions, finely sliced; 1/4 cucumber, chopped; 4 radishes, thinly sliced; 1/4 fennel, finely sliced; 4 tbsp coriander, chopped; 1/4 small watermelon, cut into chunks then sliced; 1 tbsp sunflower seeds; 50 g cashews; Dressing:; 2 tbsp freshly squeezed lemon juice; 1 tbsp reduced salt soy sauce; 1 tbsp raw honey; 1 tbsp fish sauce; 1 small clove garlic, finely grated; 1 tsp ginger, finely grated

Laura @FeelBetter

Milton Keynes, England

It is believed that citruses descended in the wild in Asia. Lemon is a hybrid between bitter orange and citron. Archaeological evidence attests that lemons have been cultivated for over 4,000 years and were brought out of Asia sometime around 200 BCE where they were used in Israel as part of Jewish rituals.

By 200 CE traders had brought lemons to northern Italy. Lemons are now grown all over the world but the best lemons (according to the Italians) are grown in Sorrento (Naples), along the Amalfi Coast (Salerno), Etna and Syracusa (Sicily). Lemons have been used by many societies to treat anything from a fever, protect against a snake bite, treat sea sickness and avoid scurvy to embalming the dead.

Another great product found in Sicily is the Nocellara olive, a cultivar from Valle del Belice, an area in the south-west of the island. These large green olives have a mild, buttery flavour that makes them popular table olives though they are used to produce olive oil. Fennel grows abundantly in the wild and adds a subtle aniseed flavour whilst the chillies grown in the foothills of Mt. Barrau add a touch of Sicilian heat to this dish and balance the soothing local watermelon.

Odds and ends from the fridge and pantry are added along with fresh rocket, spring onions and coriander and dressed in a hot and sour sauce. Makes a delicious light lunch. A few cooked prawns or roast chicken can be added for extra protein. #GlobalApron

Laura @FeelBetter

Milton Keynes, England

Saved

Ingredients

5 minutes, prep 10 minutes

2 servings

1corn on the cob, cooked
small handful of Nocellara olives
1/2red onion, thinly sliced
50 gred cabbage, shredded
1carrot, cut into batons
small handful rocket leaves
4spring onions, finely sliced
1/4cucumber, chopped
4radishes, thinly sliced
1/4fennel, finely sliced
4 tbspcoriander, chopped
1/4small watermelon, cut into chunks then sliced
1 tbspsunflower seeds
50 gcashews
Dressing:
2 tbspfreshly squeezed lemon juice
1 tbspreduced salt soy sauce
1 tbspraw honey
1 tbspfish sauce
1small clove garlic, finely grated
1 tspginger, finely grated

Saved

Steps

5 minutes, prep 10 minutes

1

Salad: Remove the kernals from the cob. Combine with the olives, onion, cabbage, carrot, rocket, spring onions, cucumber, radish, fennel and coriander in a bowl. Add the watermelon and the sunflower seeds. Toast the cashews in a dry pan until golden and set aside.
2

Dressing: Whisk together the ingredients. It should be hot, sour and slightly sweet.
3

Arrange the salad in a bowl, top with the cashews and pour over the dressing. Serve as a light salad or top with prawns or a roast chicken thigh.