Barbequed Duck Salad

Ingredients:

2 Lebanese cucumbers, thinly sliced lengthways

200g cherry tomatoes, quartered

1 red onion

1 lemongrass stem, pale section only, thinly sliced diagonally

1 bunch mint leaves

1 Chinese barbeque duck, chopped

2 kaffir lime leaves, finely shredded

Chilli and capsicum Jam:

2 red capsicums, quartered, seeded

4 red onion, thinly sliced

1 ripe tomato, finely chopped

1 tablespoon finely grated fresh ginger

2 garlic cloves, crushed

2 tablespoons coconut vinegar

½ cup finely chopped palm sugar

¼ cup (60ml) lime juice

4 long fresh red chillies, seeded, thinly sliced

2 tablespoons fish sauce

Method:

For the chilli and capsicum jam: preheat grill on high. Cook capsicums, skin-side up, under grill for 8-10 minutes or until charred and blistered.
Transfer to a heatproof bowl, cover with foil and set aside for 5 minutes. Peel and finely chop flesh.
Combine capsicum, red onion, tomato, ginger, garlic and vinegar in a medium saucepan over medium-low heat. cook, stirring occasionally, for 10 minutes or until red onion softens. Add palm sugar, lime juice and chilli and cook, stirring occasionally, for a further 15 minutes or until thick and syrupy. Add fish sauce and stir to combine. Remove from heat and set aside to cool.
For the rest of the salad: combine the cucumber, tomato, red onion, lemongrass, mint and coriander in a large bowl.
Add 2 tablespoons of chilli and capsicum jam. Sprinkle with shredded kaffir lime leaves to serve.