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On Thai basil it shouldn’t fail this time. You can get that in the Asian store, but usually in such a large package that every time I need a handful of leaves I could make pesto with the rest so it doesn’t spoil. And then maybe some pesto is missing and it’s languishing in the fridge. The Thai basil was my welcome reason to rethink the topic of culinary herbs in raised beds. So I’m going to Garden center. Deadly, ruinous, temptations lurk everywhere. It is important to stick to the plan. New soil and a few herbs. You would think that with a concrete intention you could get out of the situation relatively unscathed. But then suddenly there is a new corner with exotic herbs (Japanese medicinal mint and Japanese chives) and all good intentions are thrown overboard. When you’re already there. And whatever pretty basalt pots there are, surely one will fit between the others on the balcony. It happened as it had to and the car was full. Of course just soil and herbs, just a few more herbs (and two pots). I don’t have a very green thumb either, so it makes sense to take a little loss into account from the start. I’m a world champion at sugarcoating. All because of the basil. Nevertheless, you look at the freshly planted raised bed with great satisfaction after the work is done. Now I don’t have to worry about a few basil leaves. I just have to fertilize and water. I got the idea for this salad Meera Sodhawho writes regularly for the English Guardian, discovered. However, she would like cherry tomatoes and I have a break from them for now, because the first beautiful, fully ripe oxheart tomatoes are available on the market. Mine even have a partially dark color and simply taste like tomatoes. Luckily, tomato season has just begun.
Tomato-Zucchini Salad with Peanuts “Thai Style”
For two a red pepperoni 3 cloves garlic (preferably fresh garlic), finely chopped 2 tbsp soy sauce Juice of 1.5 – 2 limes 1 tsp raw cane sugar 2 tbsp rapeseed oil 2 medium oxheart tomatoes 1 small zucchini (200g) 2 tbsp coarsely chopped Thai basil 25g roasted salted peanuts, roughly chopped 25 g old white bread, diced as small as possible 1 tbsp olive oil Sea saltRemove the seeds from the peppers and chop roughly. Add the garlic, soy sauce, lime juice, sugar and rapeseed oil to a small blender and make the dressing. Slice the tomatoes and place them in a shallow bowl. Pour the dressing over it. Slice the zucchini into strips that are not too thin and place on top of the tomatoes. Heat the olive oil in a small pan and toast the bread cubes until golden brown. Let it cool down and chop it up a little if possible. Mix with the chopped peanuts.
Mix the tomatoes and zucchini and mix in the Thai basil. Divide onto plates and pour the peanut-bread mixture over them just before serving. Add a little more salt if necessary.
