Chinese-style salad

Serves: 4
vegetarian quickcook
Prep: 10 min


For the salad
1/2 iceberg lettuce
100g baby spinach leaves
90g mint leaves
40g Spring onions, shredded
crushed Szechuan peppercorns

For the dressing
5 tbsp extra virgin olive oil
60ml Malt vinegar
2 tbsp light soy sauce
1 garlic clove, finely diced
1 tsp white sugar


1. Remove the leaves from the lettuce and wash well. Tear into large pieces.

2. Put the leaves in a large bowl and add the spinach, mint and spring onion. Refrigerate, covered, for 1 hour.

3. Place all the ingredients for the dressing in a small bowl and stir to combine.

4. To serve, pour the dressing over the chilled salad leaves and toss well. Arrange on a platter and sprinkle with salt and Szechuan pepper.

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