Yay, it’s the weekend! This is a bowl worthy of guests so grab your nearest and dearest and get set to bring in the weekend with the relaxed tastes of Asia.
Warm Asian salad
I love, love, love this bowl. It is everything you want from a salad, the crunch, the fresh flavours and the obvious health in every bite but by adding in the warm elements it makes it gentle on your tummy and a really comforting bowl of goodness.
This bowl is a bowl of three layers. The crisp under salad, the warm vegetables in the middle and the creamy, salty, drippy sauce topping. (Salivating much?) And to complete the meal we like to have it with a cup of warm hibiscus tea. It truly compliments the flavours the same way that a nice bottle of wine might accompany a dessert. It also adds a bit of authenticity and fun to the meal which the kids love. Who doesn’t love drinking flowers right?
The hibiscus flower (Hibiscus rosa-sinensis)originated in Asia. Rosa-sinensis translates as the rose of China. However, these flowers are not only beautiful to look at they are a great addition to this already nutritious bowl as they are loaded with numerous health benefits. Hibiscus tea can aid in lowering blood pressure and cholesterol as well as supporting your immune and digestive systems. Its potent qualities can even help heal liver disease and it’s anti-inflammatory abilities make this one magic little drink. Plus they are really pretty!
Warm Asian salad serves 4
Dressing ingredients (make first and reheat before serving as this will help it thicken)
- 1 tbs Crunchy peanut butter
- 2cm piece Ginger
- 2 cloves Garlic
- 1 tbs soya sauce
- 1 cup of Coconut milk (carton drinking milk, not tinned)
- 1 tbs water
- Finely chop your ginger and garlic
- Heat gently in the tbs of water
- Add the cup of coconut milk, soya sauce and peanut butter
- Stir through until warm and combined (It will thicken on cooling)
- 500g New/salad potatoes
- Handful Baby corn
- Handful Asparagus
- Handful Green beans
- Bunch Rainbow chard
- 1/4 Cucumber
- 4 Spring onion
- 2-3 Tomatoes
- Handful Olives
- 1 Lime
- Hibiscus tea to serve (recipe below)
- Slice your potatoes in half and boil until soft
- Gently steam your asparagus, corn and green beans
- Meanwhile, chop up all of the cold salad ingredients and pop into a bowl
- Squeeze over the lime
- Add in the warm vegetables and drizzle with the warm dressing
So, if you fancy showing off to your guests or just your nearest and dearest then this is the bowl for you. You can wow their tastes buds, impress them with your knowledge and then all that’s left for you to do is master the chopsticks!
- 2 tsp dried hibiscus flowers
- Boiling water
- Your choice of sweetener (optional)
- Teapot or glass jug
- Rinse your dried flowers briefly
- Place them in your teapot
- Fill with boiling water
- Let steep for 5 minutes
- Pour out and sweeten with your preferred sweetener (optional)
Hibiscus tea is caffeine free so you can add a tea bag into the teapot if you would prefer a caffeinated drink. You could also add cinnamon or mint to balance the tart flavour of the flowers.
Always show caution when using boiling water especially if you are serving to children. Also be mindful that these flowers can be used to dye fabric so avoid spilling it on your best tablecloth!