GINGER CHICKEN WITH RAW CITRUS RIBBON SALAD

PREP + COOK TIME 30 MINUTES (+ REFRIGERATION & COOLING) SERVES 2

2 single chicken breast fillets (500g)

2 tablespoons vegetable oil

1 large zucchini (150g)

1 large carrot (180g)

3 target beetroots (350g),

sliced thinly (see tip on page 63)

1 cup (60g) bean sprouts

¼ cup (40g) roasted cashews

1 green onion, sliced thinly

½ small red grapefruit (175g)

1 lime (65g), halved

SOY MARINADE

¼ cup (60ml) soy sauce 1 tablespoon pure maple syrup 2 cloves garlic

2 teaspoons finely grated

fresh ginger

½ teaspoon ground coriander ¼ cup fresh coriander stalks 2 tablespoons lime juice

CHILLI DRESSING

1 tablespoon pure maple syrup

1/3 cup (50g) roasted cashews

1 teaspoon finely grated fresh ginger

½ fresh long red chilli, seeded

2 tablespoons lime juice

1 tablespoon soy sauce

½ cup fresh coriander leaves

1 Make soy marinade.

2 Place chicken in a medium bowl; pour over marinade. Cover with plastic wrap; refrigerate for at least 2 hours or overnight. Drain; discard marinade. 3 Heat oil in a medium frying pan over medium heat. Cook chicken for 4 minutes each side or until golden and cooked through. Transfer to a plate; cool for 10 minutes.

Slice thickly.

4 Make chilli dressing.

5 Using a vegetable peeler, slice zucchini and carrot into long ribbons. Place vegetable ribbons, beetroot, bean sprouts, cashews and green onion on a large platter.

6 Using a small, sharp knife, cut away rind and white pith from grapefruit and half the lime.

Cut between citrus membranes to release segments; add to salad.

7 Top salad with sliced chicken, drizzle with chilli dressing, reserving a little; season to taste. Slice remaining half lime in two; serve salad with lime and remaining dressing.

SOY MARINADE

Process all ingredients until smooth.

CHILLI DRESSING

Process all ingredients until as smooth as possible.