Fresher than fresh Asian courgette ribbon and chicken salad. Leaves the seeds in the chillies to keep it spicy.
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Serves
4
Courgette
Chicken
Lettuce
Ginger
Chilli
Soy Sauce
Coriander
Lime
Sesame Seeds
Cucumber
Salt
Peppers
Olive Oil
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Serves
4
Courgette
Chicken
Lettuce
Ginger
Chilli
Soy Sauce
Coriander
Lime
Sesame Seeds
Cucumber
Salt
Peppers
Olive Oil
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Step 1.
Preheat the oven to 170ºC/338ºF.
Step 2.
Place chicken on a roasting tray. Season with salt, pepper and olive oil, and place in oven for 1 hour 15 minutes.
Step 3.
Toast your sesame seeds in a pan with no oil. Watch them carefully, you don’t want them to burn. Set aside.
Step 4.
Get a peeler. Peel your courgettes length ways, so you end up with long ribbons. Place ribbons in a big salad bowl.
Step 5.
Halve your cucumber and peel off the skin, and then peel into ribbons. When you get to the watery core, turn the courgette and peel the other side. You don’t want the watery bit. Place ribbons in the salad bowl.
Step 6.
Remove chicken from oven. Carve it and shred the meat. Throw into the bowl.
Step 7.
Add one chopped lettuce, a large handful of toasted sesame seeds, a handful of chopped coriander and a grated red chilli.
Step 8.
Grate in a large knob of ginger. Squeeze in the juice of a lime, pour your soy sauce and 3 tbsp of olive oil.
Step 9.
Mix everything together. Scatter any leftover sesame seeds and coriander leaves on top and serve! Enjoy!
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