Usually we bring the heat to the kitchen. But tonight we're bringing the cool, because this Thai-style som tum salad requires virtually no cooking. It hits the palate in a chorus of tangy, spicy and fragrant flavour that goes down a treat on those hot summer nights when the last thing you want to do is add heat to the house. It's spice-cold goodness.
Trim and halve beans. Place in a heatproof bowl and pour over boiling water. Set aside for 3 minutes to blanch beans. Drain and set aside to cool.
Peel and finely chop garlic. Zest and juice limes. Place sweet chilli sauce, lime juice and zest, garlic, brown sugar and fish sauce in a bowl with 20ml (1 tablespoon) warm water and mix to combine.
Halve cherry tomatoes and place in a bowl big enough to mix the salad. Pour over dressing and squish some tomatoes with the back of a wooden spoon to release juices.
Remove skin from salmon and discard, flake fish and set aside. Roughly chop peanuts.
Slice cheeks from apple and thinly slice into matchsticks. Add to tomatoes and dressing and toss to combine.
Pick Thai basil leaves from their stems. Add beans, salmon, most of the chopped peanuts and Thai basil to the som tum. Using your hands, mix som tum, squeezing lightly to release juices. Divide som tum between plates and top with and remaining chopped peanuts and Thai basil leaves to serve.