1

Tofu, watermelon and radish

salad with nahm jimSERVES 4

Tofu adds protein to this super-quick refreshing salad,

but if you’d like to bulk it up a bit more, add some sliced

raw salmon or grilled prawns right off the barbie.

600 gm silken tofu, cut into

3cm pieces

600 gm watermelon, cut into

triangles

2 Lebanese cucumbers,

halved and coarsely

chopped

4 small radishes, thinly sliced

on a mandoline

1 cup (loosely packed) soft

herbs, such as Thai basil,

coriander and mint

Fried shallots and lime

wedges, to serve

NAHM JIM DRESSING

100 ml lime juice, plus finely

grated rind of 1 lime

3-4 birdseye chillies, coarsely

chopped

3 garlic cloves, coarsely

chopped

3 makrut lime leaves (see

cook’s notes p176), stems

removed, coarsely chopped

2 lemongrass stalks (white

part only), finely chopped

2 tbsp fish sauce

1 tbsp caster sugar

1 For nahm jim dressing,

process ingredients in a blender

until smooth and season to taste.

2 Divide tofu, watermelon,

cucumber and radish among

serving plates, drizzle with

nahm jim dressing, scatter with

herbs and fried shallots and

serve with lime wedges.

Add raw salmon or grilled

prawns straight off the

barbie to bulk up this

simple salad.

Watermelon salad

All props stylist’s own.

LambBowl (rear)

from Batch Ceramics.

SundaeBowl from

Studio Enti. All other

props stylist’s own.

Stockists p176.

66 GOURMET TRAVELLER

Quick meals