Crunchy Thai-style Mango Salad

This is a take on the traditional Thai salad, which is crunchy, sweet and spicy, and full of flavour. Fragrant firm mangoes are the best for this salad.

Crunchy Thai-style salad



1 slightly under ripe mango

5-7 romaine lettuce leaves, torn into peaces

100g beansprouts

handful of fresh coriander leaves

25g roasted unsalted peanuts, roughly chopped


juice of 1 lime

2 tablespoons light soy sauce

1 teaspoon light brown sugar

1 shallot, very thinly chopped

1 garlic clove, finely chopped

1 red chilli, finely chopped

1 tablespoon mint leaves, finely chopped


  1. To make the dressing, mix together the lime juice, soy sauce, and sugar in a bowl. Then stir in the shallots, garlic, chilli and mint.
  2. Peel the mango using a sharp knife or potato peeler. Slice the flesh from each side of mango around the stone. Thinly slice or shred the flesh.
  3. Place the torn lettuce, beansprouts, coriander leaves and mango in a serving bowl. Gently toss together. spoon the dressing over the top, scatter with the peanuts and serve immediately.


Refreshing Prawn, Leek and Dill Salad

I remember seeing this recipe on TV ages ago, thinking ‘I must try it one day’ as it sounded unusual. ‘One day’ finally came. I had not much in a fridge but young leek and prawns. The only thing, the original recipe by Simon Hopkinson required brown shrimp, however I had to compromise and it didn’t disappoint.  Such a simple and refreshing summer lunch! 🙂



3-4 stalks (depends on size) young leek

200g cooked and  peeled prawns

juice of 1 lemon

5-7 branches dill

1 tablespoon white wine vinegar

salt and peper to season


1. Cut leek into small round pieces and steam it for about 10 minutes until tender, after place it on a serving plate.

2. In another bawl toss together prawns, lemon juice, white wine vinegar, chopped dill and place the mixture on top of prepared leeks.

3. Drizzle generously with extra virgin olive oil and serve it with garlic bread or other preferred alternative.


Salad Love

I am thinking to have a weekly post on salads, because I have a special place for salads in my heart. However, I am not going to write about the ‘usual’ salads, the salads that the majority of you are familiar with. I’d like to introduce you to the salads I grew up with, salads which came from the Baltics. And let me be honest with you, some of these salads won’t be shy of calories, but don’t let that put you off too quickly, have a go,- little bit of what you fancy in small quantities is good for you and didn’t harm anyone yet. Never the less, I will introduce you to the healthy varieties too (it’s not only about meat, potatoes and mayo!).

Today, I’m going to open the ‘marathon’ with the simple but one of my favourite variety of Potato salads, to be precise..





3 medium potatoes

150 g (approx 3 fillets) herring – marinated in oil

100 g cucumbers

100 g cooked beetroot

25 g fine chopped shallots or spring onion

100 g soured cream

1 tablespoon Dijon mustard

salt, black pepper to taste



1. Boil the potatoes unpeeled until it is fork tender and cooked through (about 30 mins). Cool it completely, peeled the skin off and cut into small cubes.

2. Cut the cucumbers and herring fillets into similar sized pieces and combine with the potatoes, add shallots (or spring onion).

3. Add soured cream and mustard, salt and pepper and mix into the salad base, combine everything together but gently, do not over mix.

4. Cut the beetroot into the same sized pieces. At this stage you can combine them into the salad mix but I prefer to create a separate lever (see a picture below), otherwise everything will look like a one big pink mess.

You can serve it as a starter or a light lunch with slice of rye bread.