Dominique says: “Alive with the bright, citrusy zing of both lime and orange juice, a spicy kick from chilli, creamy avocado and fragrant coriander, this no-cook starter is an explosion of flavour. Ready in just a few minutes, it’s a perfect dish for fuss-free entertaining (or simply a delicious starter for yourself!).”

Serves 4
Prep: 10 mins
Cook: 0 mins

Ingredients

• 4 tbsp lime juice (approx. 2–3 limes)
• zest of 2 limes
• 2 tbsp orange juice
• 2 tsp rice vinegar
• ½ tsp light soy sauce
• ¼ of a red onion, finely chopped
• ½–1 red chilli, finely chopped (deseed for a milder heat)
• 200g smoked salmon, chopped into roughly 2cm pieces
• 1 ripe avocado, cut into small cubes
• a handful of fresh coriander, roughly chopped

To serve:

• prawn crackers

Method

In a mixing bowl, combine the lime juice and zest, orange juice, vinegar, soy, onion and chilli. Add the smoked salmon and avocado and gently combine.

Mix in the coriander and place on a serving dish. Serve immediately, with prawn crackers on the side.

Dominique says: “When I’m craving something light yet zingy and full of flavour, my taste buds often lead me here. Inspired by the classic Vietnamese salad bún cha, which features rice noodles and pork, this recipe instead uses halloumi as the main element. Halloumi’s irresistible saltiness works beautifully alongside the fragrant herbs, sweet, spicy dressing, crunchy peanuts and crisp lettuce.”

Serves 2
Prep: 15 mins
Cook: 5 mins

Ingredients

For the carrot pickle:

• 1 carrot, julienned 3 tbsp rice vinegar
• ½ tsp sugar
• a pinch of salt

For the dressing:

• 2 tbsp fish sauce
• 1 small clove of garlic, crushed
• 1 red chilli, finely chopped (deseed if you prefer a milder heat)
• 2 tbsp lime juice (approx. 1½ limes)
• 1 tbsp rice vinegar
• 2 tsp sugar
• 1 tsp water

For the salad:

• 100g vermicelli rice noodles 
• neutral oil, to fry
• 125g halloumi, cut into slices 
• 1 tbsp sweet chilli sauce
• a handful of fresh mint leaves
• a handful of fresh coriander leaves
• 1 little gem lettuce
• 2 tbsp salted peanuts, chopped
• 1 lime, cut into wedges

Method

Combine the ingredients for the carrot pickle in a bowl and set aside.

Cook the noodles according to the packet instructions, then drain and rinse. Set aside.

Combine the ingredients for the dressing in a small bowl. Taste and add any extra fish sauce, lime or sugar as needed. Set aside.

Heat a non-stick frying pan over a high heat and add a drizzle of oil. When hot, add the halloumi and cook for 1 minute or so on each side, until golden. Turn off the heat, then drizzle over the sweet chilli sauce and coat.

To serve, divide the noodles, herbs, lettuce, carrot pickle and halloumi between two plates. Pour the dressing over the noodles and salad. Scatter over the peanuts and serve with wedges of lime.

Vegan
Use soy instead of fish sauce, and crispy fried tofu (see page 98) instead of halloumi.

Dominique says: “This is the kind of dish that ticks all my boxes. Super-quick and easy, yet it has a depth of flavour thanks to the combination of aromatic Chinese five-spice, soy, mirin and chilli oil. Honey adds a touch of sweetness to balance the savouriness and mild heat. A satisfying meal that always gets the thumbs-up!”

Serves 4 
Prep: 10 mins
Cook: 10 mins

Ingredients

For the sauce:

• 1 tbsp cornflour
• 4 tbsp water 
• 1½ tbsp honey
• 4 tbsp light soy sauce
• 2 tbsp mirin (or use 2 tbsp rice vinegar + 1 tsp sugar)
• 2 tbsp of crispy chilli oil, mostly the bits (see page 16)
• 2 tsp toasted sesame oil
• ½ tsp Chinese 5-spice

For the stir-fry:

• 1 tbsp neutral oil
• 4 cloves of garlic, finely chopped
• 4 spring onions, sliced (greens reserved for garnish)
• 300g asparagus, cut into 4–5cm pieces
• 400g raw king prawns

To serve:

• rice
• spring onion greens, sliced

Method

Put the cornflour into a small bowl and gradually stir in the water to create a paste. Mix in the remaining ingredients for the sauce, and set near the stove.

Heat 1 tablespoon of oil in a large frying pan over a medium-high heat. Add the garlic and spring onions and stir-fry for 1 minute or so, until softened. Add the asparagus and cook for a couple of minutes. Turn up the heat, then add the prawns and stir-fry for 1 minute or so until they start to colour.

Add the sauce and stir-fry for a few moments until the prawns are cooked. If the sauce becomes too thick you may need to add another tablespoon of water.

Serve immediately with rice and garnish with the reserved spring onion greens.

Switch
Swap the prawns for chicken or pork fillet

Vegan
Use crispy fried tofu (see page 98) instead of the prawns and agave instead of the honey.