Summery goodness in a bowl. For something different in the hottest of weather, opt for a cold salad of bok choy – and some iced tea.
Bok Choy with Capers
Take some bok choy – either baby or grown up bok choy is Ok. Steam it a little until softened but still beautifully green and crisp. Shock it in some ice water and drain thoroughly.
Toss with halved cherry tomatoes, capers, olive oil and lemon juice.
Use different oils, for example, walnut oil.
Make a dressing with some toasted sesame oil, rice wine vinegar and a little sweet chilli sauce. Leave out the capers. But you can perhaps add some tips of asparagus, ginger shreds, finely grated lime peel, spring onions, etc.
This salad can also be served warm.