This is one of my favourite salads of all time. So refreshing and bursting with zingy flavours of ginger and lemongrass. You may have to invest in a few Asian staples – sesame oil, Thai fish sauce and rice vinegar – but it’s worth it, and they will keep in a cupboard for a long time. Traditionally you’d use Thai basil for this kind of salad, but it’s very hard to get hold of this herb outside of specialist Asian supermarkets. That’s why I use fresh basil and tarragon instead – the combination comes surprisingly close to the taste of Thai basil.