Chicken-and-bulgur wheat Greek salad

1. Pound the garlic and chillies using a mortar and pestle to make a chunky paste.
2. Melt the palm sugar with 3 t water in the microwave for 30 seconds to 1 minute. Mix in the lime juice, then add 1 t fish sauce at a time until well balanced. You might need to add a little more lime juice.
3. Place the dressing in the freezer for 20 minutes before dressing the oysters.
4. Serve the oysters on ice, add 1–2 t dressing, garnish with the coriander root and leaves and serve with lime wedges.
Photograph: Elsa Young
Recipes: Jes Doveton
Food production: Khanaya Mzongwana
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