The weather last evening was hot and muggy at the Old Stone House. Dinner seemed like an effort, and I, and I knew Gary would, long for something cool, light, crunchy and refreshing. No grilling for us yesterday.

So I browsed the garden and my stock to see what I had and came up with this lovely summer salad, I think you’ll find a hit. If you like this, I know you’ll like the other recipes in my book, Recipes of a Dumb Housewife.

Stonehouse Fusion Salad
2 oranges
1 cup sliced water chestnuts
½ English cucumber
1 medium onion
tender salad greens

Zest one orange and place the zest into a medium salad bowl. Slice away peel and pith of both oranges, and segment into the salad bowl, allowing the juice to drip over the mixture. Squeeze remaining pulp of every last golden ounce of juice. Compost pulp with skin and pith.
Score the cucumber skin and slice the cucumber into thin, transparent coins. Add to the bowl. Peel onion and halve, slicing into thin half circles. Tumble that into the salad bowl. Add the water chestnuts.

Dressing
2 tablespoons sweet Thai chilli sauce
2 tablespoons liquid honey
1 teaspoon wasabi
¼ cup Soya sauce
2 tablespoons sesame oil
2 tablespoons sesame seeds

Combine all ingredients well and pour over the salad. Toss well. Serve salad over a bed of tender greens.