Impress this Valentine’s Day with Chef Neil Rankin’s Thai Larb Salad Recipe
By Chef Neil Rankin
Once cutting meat for a living, then shifting toward plant-based spreads made from scraps. Today those same blends serve top-tier restaurants like Michelin holders.
Over one thousand eateries across Britain now use them. You can even bring his taste into your kitchen now.
From big bottles at Waitrose, slabs of burger mix or spicy veg paste come out grilling just fine. Fermented greens take centre stage here, turning trash into tasty meals with no waste left behind. Here is a recipe below.
Serves two
Ingredients:
• 2 symplicity. burgers, roughly chopped
• 1 small apple, thinly sliced into matchsticks
• 1 small red onion, finely diced
• 1 bird’s eye chilli, finely chopped (use less if preferred)
• ½ cucumber, finely diced
• 1 handful of coriander, roughly chopped
• 1 handful of mint, leaves picked
• 2 tbsp toasted rice powder
(toast rice in a dry pan until golden, then blend)
larb dressing:
• juice of 2 limes
• 2 tbsp light brown sugar
• 2 tbsp vegan fish sauce
• 1 tsp garlic paste
• 1 tsp ginger paste
• water, to taste
Method:
- mix dressing ingredients until the sugar dissolves. adjust to taste.
- fry chopped burgers over a medium heat in a little oil until crisp.
- combine everything in a bowl and mix well.
- serve as a salad or in lettuce cups.
- finish with herbs and rice powder.
add seasonal vegetables like charred green beans or sliced radish if you wish.
About Neil: Neil Rankin is a chef, author and co-founder of symplicity.®. A science graduate who retrained as a chef at 29, Neil went on to cook at Michelin level and open a number of influential London restaurants, including Pitt Cue Co, John Salt, Smokehouse and Temper. He is widely recognised as a pioneer of fire-based cooking in the UK, a regular contributor to food media, and a familiar face on UK television.
