I always find it interesting how the addition of one or two simple ingredients can lift a dish from simple and mundane to spicy and exciting — like the salad we are making today.

Not one of the ingredients is fancy or expensive, or pleasant in taste individually, but not really strong enough to distinguish themselves tossed in a bowl and mixed with the rest. That is, until the piquant chilli lime dressing steps on to the stage.

Then it suddenly becomes a delightful taste journey to Asia.

Today's recipe serves four.

Ingredients:

For the lime-chilli sauce:

  • ½ cup water

  • 2 tablespoons sweet chilli sauce

  • Grated rind of ½ lime

  • ½ cup fresh lime juice

  • 1 tablespoon soy sauce

  • 1 finely chopped fresh green or red chilli

  • 1 teaspoon of fresh grated ginger

    • To make the dressing:

  • 1 tablespoon cooking oil

    • In a saucepan heat the oil and fry the ginger and fresh chilli for one minute, stirring all the time.

    Then add all the rest of the ingredients, stir well together for 30 seconds, reduce heat and simmer for two minutes and set aside to cool.

    Note: Don't chill the sauce in the refrigerator.

    For the salad:

  • ¾ cup petit pois or fresh garden peas

  • 1/3 cup coarsely chopped fresh mint

  • 200g fine French green beans, halved

  • 250g fresh green asparagus, halved

  • 2 bundles of spring onion, coarsely chopped

  • 300g fresh broccoli, sliced into small florets

  • 1 medium yellow pepper, sliced into thin strips

  • 1 medium red pepper, sliced into thin strips

  • ½ cup coarsely chopped fresh coriander

    • Steam the asparagus, beans and asparagus until just tender and rinse under cold running water to refresh.

    In a large mixing bowl combine all the salad ingredients and mix well with the lime-chilli dressing.

    Add coarse salt and black pepper to taste.

    Serve with grilled slices of bread spread with garlic and olive oil, or olive tapenade.

    Footnote: You can serve, chicken, fish or pork with this salad.