So tonight I was meant to be doing a chicken satay salad, but it wasn't til after the chicken was grilling away and the salad was prepared that we realised we not only didn't have lime, but we didn't have red Thai paste after.
We decided the only solution was to abandon ship and attempt to try and create a sauce ourselves. I based it on typical cold noodle salads, using Asian ingredients to complement the peanut. As it turns out, I'm glad we didn't have the paste- this dressing was lovely, and a really nice introduction to summer cooking!
In a bowl, toss bean sprouts, thinly sliced lengthways spring onion, red onion, thinly sliced, 1/2 cucumber sliced lengthways with two tablespoons of olive oil.
Grill some chicken breasts and slice diagonally.
Spoon 5 tablespoons of peanut butter (crunchy please, ladies and gentlemen!) into a jug and mix with the juice of a lime (If you actually have one...) then add a tablespoon of cider vinegar, a good shake of soy sauce and a tablespoon of honey with some garlic and chili. In a recipe like this, I use Very Lazy.
These quantities are just rough guides- I would recommend testing them, and adjusting accordingly. To get a more dressing like consistency, stir hot water into the mixture until it is like a lumpy, crunchy double cream.
Finally, top the salad with the chicken and drizzle over the sauce. Stir through. I saved a little aside so I could drizzle over if needed.
Strangely, the cider vinegar did a lot of leg work in this recipe and despite being a salad, it was substantial enough to keep the men folk satisfied. A very happy accident.