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.
- Makes 20
- 200g porridge oats
- 25g oat bran
- 60g butter
- 60g whole-wheat flour
- 1 tsp salt
- 1/2 tsp bicarbonate soda
- 30 to 50 ml water hot from kettle
- Heat the oven to 190ºC (375ºF).
- I used a 68mm (2 5/8”) cookie cutter but a whiskey glass does just as good a job.
- Place all the dry ingredients into the food processor and blitz. Add the water and continue to process until it starts to come together. You will have to use discretion here as to how much water you actually use.
- Roll out to the thickness you see here which is probably only a few millimetres and place on a baking sheet. Bake until golden brown.
- Place on a wire rack to cool and store in an airtight container.