I first made this salad because I wanted to spiralize everything in sight. Cucumbers seemed like a good idea and in fact spiralize beautifully. I’ve done this salad a few times now and have also chopped the cucumber using a slicing blade in my food processor. Both are good. In fact this salad is properly, grown up delicious.
We were having a dinner party with someone with coeliac disease and lactose intolerance, a confirmed carnivore and 2 pescetarians. Yes. I like a challenge. So on that occasion, I made the exact recipe except using sushi grade tuna in place of the chicken. It is also possible to mix up the leaves you use once you keep the cucumber constant.
Salad with Asian Chicken – Serves 4
Start with chopping the chicken and letting it sit in its marinade for at least an hour. After this time heat a large where to buy neurontin frying pan until very hot but with no oil or anything. Brown the chicken pieces and chuck in all the marinade at the very end. Allow to cool.
3 chicken breasts (cut into bite sized pieces)
1.5 tbsp toasted sesame oil
1 clove garlic pressed
2 tbsp soy sauce
2 tbsp chopped chadon bene or coriander
1 grated thumb fresh ginger
2 large cucumbers (spiralized or thinly sliced into ribbons)
small head pak choi (roughly chopped)
handful kale (roughly chopped)
4 salad onions (chopped small)
3 tbsp dry roasted (in frying pan) sesame seeds for sprinkling
Mix all the ingredients except the sesame seeds and then toss with the vinaigrette. Really mix this well. I used my hands.
5 tbsp sesame oil
2 tbsp toasted sesame oil
juice of 2 limes
1 tbsp honey
1 tsp salt
Artfully assemble all the salad elements sprinkling on the toasted sesame seeds at the last moment.
- Serves 4 or 5
- 850g eggplant (3 large or 4 medium sized)
- 2 tbsp olive oil
- 2 beaten egg whites
- 500g ricotta (2 tubs)
- 350g cherry tomato and basil sauce or homemade tomato sauce
- 2 tbsp sundried tomato paste
- 50g grated parmesan
- fresh basil (10 leaves)
- 250g mozzarella roughly grated
- Begin by peeling the eggplant and slice lengthwise as in the photo above. I got 3 or 4 good slices per eggplant. You don’t want them too thick. Place in a single layer on a large baking sheet and coat the slices in the olive oil. Bake for 20 or 30 minutes until soft but not mushy.
- While the eggplant is softening, whip the egg whites until firm-ish but not dry. In another bowl, mix the ricotta and parmesan and season with a bit of salt and pepper. Gently fold the egg white into the ricotta mixture, as you want to preserve as much of that air as possible.
- If you cannot find sun-dried tomato paste at your shops, simply blend the whole variety until spreadable. If your sun dried tomatoes are hard and dry then soak them first in a small amount of olive oil. Mix the sun-dried tomato paste into the tomato sauce and spread a small amount on the bottom of the casserole dish then add a layer of aubergine. Spread half the ricotta mixture, a bit of sauce, half the mozzarella and half the basil leaves. Repeat.
- Bake in a moderate oven 180ºC (350ºF) until the casserole is bubbling. This should only take about 30 minutes depending on your oven.