Spicy Thai anchovy salad

Ingredients for 2 servings:

• 1 can anchovies in oil, approx. 110 g
• 150 g chickpeas
• 10 cherry tomatoes
• ½ cucumber(s)
• 1 small onion(s)
• 1 handful of chili, mild, sliced, from the jar
• 1 small head of Lollo Rosso or Lollo Bianco
• 5 stalks of coriander
• 1 pinch(s) of salt and pepper
• 1 clove(s) garlic clove(s)
• 1 tbsp fish sauce
• 1 tbsp oyster sauce
• 1 tbsp Sriracha sauce
• 2 tbsp rapeseed oil or olive oil
• 1 shot of vinegar essence
• 1 dashes lemon juice or lime juice

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Ingredients from all over the world, own creation

Cut all ingredients into salad-sized pieces. Chop the garlic, if possible. Quarter the cucumber and tomatoes. Chop the chilies and lettuce as well. Add as much coriander as you like; you can leave it out or use considerably more, depending on your taste. Simply pluck the leaves from the stem and chop them up if necessary. For the dressing, combine all ingredients and season to taste. Place all ingredients in a bowl. Pour over the dressing and mix well. Note: The salad could also use a touch of tamarind, but unfortunately I didn’t have any on hand. These quantities are only estimates. The other ingredients come from my pantry and don’t really have much to do with Asia. With the dressing and the coriander, I breathed an Asian soul into the salad in no time.