Spinach, chilli and sesame salad recipe

Name: Spinach, chilli and sesame salad recipe
Yield: 4
Cuisine: Asian
Ingredients: 2 bunches English spinach leaves, washed and trimmed; 1½ tbsp peanut oil; 6 dried long red chillies; 2 tsp rice wine vinegar; ½ tsp light soy sauce; 2 tsp caster sugar; ½ tsp sesame oil; ½ tsp chilli oil; 1 tbsp roasted sesame seeds, to serve

Neil Perry

January 30, 2017

Most leafy greens are great in the salad and the dressing is also perfect for cos lettuce leaves. Serve with steamed rice for a simple but delicious meal.

Ingredients

2 bunches English spinach leaves, washed and trimmed
1½ tbsp peanut oil
6 dried long red chillies
2 tsp rice wine vinegar
½ tsp light soy sauce
2 tsp caster sugar
½ tsp sesame oil
½ tsp chilli oil
1 tbsp roasted sesame seeds, to serve

Serve with steamed blue-eye trevalla (optional)

Trevalla recipe here

Method

1. Plunge the spinach into a saucepan of boiling salted water and blanch for a minute, just to wilt the leaves. Refresh under cold running water and squeeze dry.
2. Heat a wok over high heat until smoking and add the peanut oil. Reduce the heat to medium and stir-fry the chillies for about 10 seconds, until fragrant. Remove from the wok, and set aside.
3. In a large bowl, whisk the vinegar, soy, sugar and both oils, then season to taste. Add the blanched spinach and fried chillies. Gently combine, place into a large bowl to share, scatter with sesame seeds and serve.
Note: This dish works as the perfect side to steamed, blue- eye travella.