Ingredients for Grilled Vegetable and Rice Salad with Fish-Sauce Vinaigrette

• 20g unsweetened shredded coconut (optional)

• Pflanzenöl

• 12 okra pods

• 3 ears of corn, shucked

• 2 large courgette, halved lengthwise, centres scooped out

• 2 long red chillies (such as Holland or Anaheim), stemmed

• 1 small aubergine, cut lengthwise into 1" slices

• 1 Esslöffel Meersalz

• 1 Knoblauchzehe, gehackt

• 1 teaspoon palm sugar or (packed) light brown sugar

• 2 tablespoons fish sauce (such as nuoc nam or nam pla)

• 1 Esslöffel frischer Limettensaft

• 2 cups (loosely packed) mixed fresh tender herbs (such as basil, coriander, fennel fronds, marjoram, mint, and tarragon)

• 4 cups steamed jasmine rice

• Ingredient info: Look for unsweetened shredded coconut at natural and specialty foods stores and some supermarkets. Anaheim chillies, also known as California chillies, are available at Latin markets and many supermarkets.

Preheat oven to 121°C. Spread out coconut (if using) on a rimmed baking sheet. Bake, stirring often, until golden brown, about 10 minutes. Let cool on pan.

Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Brush grill grates with oil. Meanwhile, combine okra, corn, courgette, chillies, aubergine, and salt in a large bowl; drizzle with oil and toss to coat. Grill vegetables (use a grill basket if you have one), turning frequently, until crisp-tender and lightly charred, about 8 minutes. Place chillies in a medium bowl; cover tightly with plastic to let steam for easy peeling. Set chillies aside for dressing.

Cut corn kernels from cobs; place in a large bowl. Cut courgette and aubergine into irregular 1" pieces; place in bowl with corn. Trim any tough tops from okra and cut okra in half lengthwise; add to bowl. Set aside.

Peel or scrape off charred skin from chillies and discard. Purée chillies (with seeds) and garlic in a food processor or mash with a mortar and pestle until a coarse paste forms. Add sugar and process or pound until dissolved. Stir in fish sauce and lime juice.

Drizzle dressing over warm vegetables; add herbs and toasted coconut (if using); toss well.

Scoop steamed rice onto a platter and top with salad.

Haftungsausschluss

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