This salad is as vi­brant as they come, in both ap­pear­ance and flavour.

Diabetic Living - - Book Extract - GF


PER SERVE 875kJ, pro­tein 22g, to­tal fat 4.2g (sat. fat 0.7g), carbs 17g, fi­bre 7g, sodium 72mg

• Carb ex­changes 1

• GI es­ti­mate low

• Gluten free

You will make friends with salad when you serve these stun­ners!

1 large or 2 small chicken

breasts (about 250g) 60g black quinoa

150g baby spinach,

finely shred­ded

1 red cap­sicum, de­seeded

and thinly sliced

100g green beans,

finely chopped

50g al­falfa sprouts, or what­ever sprouts you have grown or can find 5g chives, finely chopped 10g flat-leaf pars­ley,

finely chopped 1 lime, cut into

wedges, to serve

For the dress­ing

100g tofu

25g fresh turmeric root

(or 1 heaped tea­spoon of ground turmeric)

15g fresh gin­ger, peeled 1 ta­ble­spoon maple syrup Juice of 1 lime

Freshly ground black pep­per

1 Bring a large pot of wa­ter to the boil. Add the chicken breast and quinoa. Sim­mer the chicken for 10 min­utes then re­move and set aside to cool. Al­low the quinoa to cook for a fur­ther 10 min­utes then drain into a sieve and run un­der cold wa­ter to cool and stop it from cook­ing any fur­ther.

2 Mean­while, make the dress­ing. In a small food pro­ces­sor, blitz ev­ery­thing to­gether un­til smooth. Taste for sea­son­ing: if it is too sour, add a touch more maple syrup; if it is too sweet, add an ex­tra squeeze of lime juice.

3 When the chicken is cool, finely chop and put into a small bowl. Toss with a few spoon­fuls of the dress­ing.

4 Ar­range vegeta­bles, herbs, quinoa and chicken on a large plat­ter, and serve dress­ing along­side to be poured all over. Add a squeeze of lime for the per­fect fin­ish­ing touch.

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