Well hello Queensland heatwave!

Now to be fair, it was a couple of weeks ago now, however, the current temps don’t feel too much cooler. On days when the mercury soars, even for an overeater who only really thinks about her next meal, food isn’t usually high on my list of priorities. But, as my eating habits aren’t always a direct correlation with what my stomach is telling me, well you know, I eat anyway.

The perfect meal for hot days when you don’t actually feel hungry, is a cold and refreshing salad and it doesn’t get much better than an Asian green mango number.

The crab can be substituted for barbecued squid or prawns. Try it next time it’s too hot to function.

Oh and sorry for my long absence. Been a horrible combination of busy and a tiny smidge lazy. I blame the heat! I am back on deck now though. Bring on a delicious 2014. Happy New Year. X

Serves 4 as an entree

2 green mangoes, peeled and julienned
1 cooked crab, meat picked
1/2 cup mint leaves, picked
1/2 cup coriander leaves, picked
1 eshallot, finely sliced
2 gloves garlic, finely sliced
1/3 cup roasted, salted peanuts
2 tbs fried shallots

Dressing
1 clove garlic
2 coriander roots
1 red chilli
1 tbs fish sauce
3 tbs lime juice
1 tsp tamarind paste
2 tbs palm sugar
1 stalk lemongrass, inner core, finely sliced

To make the dressing place garlic, chilli and coriander root in a mortar and pestle and pound into a rough paste.  Add the fish sauce, palm sugar, tamarind, lime juice and lemongrass. Combine well and taste. The dressing should be hot, sour and a little bit sweet.

Next, in a shallow amount of oil in a small fry pan, fry off garlic slices until golden and crisp. Drain and cool on paper towel.

To serve, place all the remaining ingredients, except the garlic chips, fried shallots and peanuts, in a large bowl, pour over dressing and gently toss. Place in your serving dish and sprinkle with the garlic, shallots and peanuts, and serve.