Asian bean sprout and Chervil salad

The delivery of Chervil In this weeks Organic food basket delivery has led to us experimenting with what to do with it. Dinner tonight was a simple pan fried salmon with this delicious, but very easy to make salad. The Chervil has a lovely aniseed flavor that really adds to the freshness of the dish.



  • 1 tsp sesame oil
  • 1 Tbsp coconut aminos (or light soya sauce)
  • 1 Tbsp orange juice
  • 1 Tbsp lemon juice
  • 1/2 Tbsp (not too hot) chili sauce


  • 150-200g bean sprouts (tauge)
  • 1/2 red capsicum (pepper), julienned
  • 1 orange, peeled and cut into segments, cut segments in half
  • large handful of fresh chervil, roughly chopped
  • Handful of chopped cashews, pan fried


  1. Finely slice (julienne) the capsicum
  2. Peel the orange and cut it into segment. Cut the segments in half to get chunks of orange approximately 1cm cubed
  3. Chop the fresh chervil roughly
  4. Chop a handful of cashews roughly and dry pan fry (without oil) them until they are golden brown.
  5. Place all the salad ingredients together in a salad bowl
  6. Combine all of the dressing ingredients together in a cup and stir well to combine
  7. Pour the dressing over the salad ingredients and toss to combine
  8. Allow the salad to come up to nearly room temperature by leaving it on the bench top for around 30 minutes. This also give the dressing ingredients time to  intensify in flavour
  9. Serve almost room temperature


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