Ideal for summer nights: A spicy Thai peanut salad and fresh, sour mocktail

2 little gem salad

1-2 radishes

½ cucumber

1 bunch cherry tomato

¼ bunch coriander

Peanuts (crushed)

50 gr peanut butter

3 tbs sushi vinegar

2 tbs soy sauce

½ lime (for the juice)

1 tbs grated fresh ginger

1 tbs sesame oil

2 cloves garlic (crushed)

2 tbs sriracha

Whisk the peanut butter, sushi vinegar, soy sauce, lime juice, ginger, sesame oil, garlic, and sriracha together in a small bowl.

If the dressing is too thick, dilute it with a splash of water. Season it to your taste with salt and pepper.

Cut the little gem in half -length wise- and finely salt them.

Grill them quickly in a pan to get a light smokey flavour.

Slice the radishes and cherry tomatoes in half.

Finely slice the cucumber.

Pull the grilled little gem lettuce leaves apart and place them in a bowl.

Mix the salad with the vinaigrette and 2/3 of the garnish.

Place the salad in individual bowls and top up with remaining ingredients.

1 cucumber

8-10 mint leaves

1 lemon

25cl of black tea

10 cl of elderflower syrup.

Soda Water (optional)

Peel the cucumber and cut it into big slices.

Combine the juice of the lemon with the black tea (chilled) and elderflower syrup in a blender.

Add the cucumber to the blender and mix it all together.

Strain the liquid to remove the mush.

Serve the mocktail in 4 glasses (rocks/small type) with or without ice.