This quick, raw Thai-inspired salad is perfect to quickly rustle up for a delicious, colorful lunch that will take you to another world. Can be altered for vegans, vegetarians and nut-allergies!

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INGREDIENTS

Makes one large salad​

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• 2 tbsp fish sauce (can be omitted for vegetarians)

• 2 tbsp lime juice

• 1/2 tsp dried chilli flakes

• 1 medium beetroot, peeled, cut into 5mm pieces

• 1 large carrot, unpeeled, cut into 5mm pieces

• 160 g snake beans, cut into 5mm pieces

• 1 large Lebanese cucumber, halved lengthways

• 1/4 cup (50 grams) jasmine rice

• 200 g small cherry tomatoes, halved

• 3 green onions, thinly sliced

• 1/2 cup finely chopped fresh mint

• 2 tbsp finely chopped fresh Thai basil or coriander

• 1/3 cup (45 grams) roasted unsalted peanuts, finely chopped

• 1 medium butter lettuce, leaves separated

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INSTRUCTIONS

• In a large bowl, combine fish sauce, juice and chilli flakes.

• In a small bowl, combine beetroot and 1 tbsp of the dressing.

• In a medium bowl, combine carrot, snake beans and 2 tbsp of the dressing.

• Remove seeds from cucumber; cut into 5mm pieces.

• In a large bowl, add cucumber to remaining dressing.

• Cover each bowl with plastic wrap; stand vegetables 15 minutes.

• Add tomatoes to cucumber mixture with onion, herbs, carrot mixture and half the nuts.

• Strain beetroot mixture through a sieve, add to larb; toss gently to combine.

• Serve larb with lettuce leaves, sprinkled with remaining nuts.

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