12 cherry tomatoes, quartered
2 cloves garlic, peeled
¼ teaspoon salt
¼ cup roasted peanuts plus extra to serve
2-3 chillies, chopped (discard seeds for less heat)
2 tablespoons lime juice
2 tablespoons fish or soy sauce
3 tablespoons honey plus 2 teaspoons extra
2 large carrots, shredded
½ long cucumber, discard seeds then shred
½ cup Thai basil leaves or coriander
2 tablespoons peanut oil
500g tempeh, sliced into 1cm batons
1 tablespoon fermented chilli-bean paste such as Toban Djan
1 tablespoon rice vinegar
2 tablespoons soy sauce
sticky or jasmine rice, to serve

I like to use a liquid honey in this Thai-inspired dish, and if you have one with coconut notes – such as the delicate caramel Niue Honey – it’s perfect and holds up well to the hot chilli. I like the salad to be quite hot, and as chilli heat varies I taste as I add the chillies; you can always add more sliced chillies to the finished salad or a squeeze of sriracha. Pan-fried tempeh is perfect for the dark and sticky glaze, but if you prefer a softer tempeh you could steam it for 15 minutes then toss very gently with the sauce.

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1.Put the cherry tomatoes in a large serving bowl and crush with a fork.
2.Put the garlic, salt, peanuts and chillies in a mortar and pestle or small food processor and crush to a rough paste.
3.Transfer to the serving bowl and stir in the lime juice, fish or soy sauce and 2 teaspoons of honey.
4.Add the carrot and cucumber on top, then the Thai basil or coriander, but don’t toss yet. Set aside.
5.Heat the oil in a frying pan over a medium-high heat and fry the tempeh for about 4 minutes, turning until lightly browned. Remove from the pan and set aside.
6.Take the pan off the heat and add the chilli-bean paste, the rest of the honey, vinegar and soy sauce, put back over the heat and bring to bubbling, stirring constantly for 5 minutes until dark and thick.
7.Add the tempeh, gently toss through to coat and leave for a couple of minutes.
8.Toss the salad well. Serve the salad topped with the tempeh and scattered with extra peanuts.
9.Serve sticky or jasmine rice on the side.

Recipes & food styling Fiona Smith / Photography Aaron McLean / Styling Fiona Lascelles