FRI­DAY

Sunday Tasmanian - Tassie Living - - WEEKLY PLANNER -

CHICKEN LARB SALAD WITH LIME DRESS­ING

“Re­duce the chilli for a kid-friendly op­tion” SERVES: 4

Ó ÌLà «i>˜ÕÌ œÀ Ã՘yœÜiÀ œˆ 500g chicken mince £ Ài` œ˜ˆœ˜] ψVi` Ó }>ÀˆV VœÛiÃ] VÀÕÅi` £ i“œ˜}À>Ãà ÃÌ>Ž] ˆ˜˜iÀ VœÀi w˜iÞ

}À>Ìi` £ L՘V… VœÀˆ>˜`iÀ] i>Ûià «ˆVŽi`]

ÀœœÌà w˜iÞ V…œ««i` Ó ÌLÃ ÃœÞ Ã>ÕVi ¤ L՘V… /…>ˆ L>ȏ] i>Ûià «ˆVŽi` £xä} “ˆÝi` Ã>>` i>Ûià Óxä} “ˆÝi` ̜“>̜iÃ] …>Ûi` VÕ« ­xx}® >“œ˜`Ã] ̜>ÃÌi` >˜` V…œ««i`

ՈVi œv Ó ˆ“iÃ Ó ÌLà wÅ Ã>ÕVi £ LˆÀ`ÃiÞi V…ˆˆ] w˜iÞ ψVi` ¤ Ìë «>“ ÃÕ}>À] œÀ À>Ü ÃÕ}>À

Heat oil in a large fry­pan over high heat. Add chicken and cook for 6-8 min­utes un­til golden. Add onion, gar­lic, lemon­grass and co­rian­der roots. Cook for 2-3 min­utes un­til fra­grant. Add soy sauce and cook a fur­ther 2-3 min­utes then re­move from the heat.

For the dress­ing, com­bine all in­gre­di­ents in a bowl and set aside. To make the salad, com­bine co­rian­der leaves, Thai basil, salad leaves and toma­toes. Di­vide be­tween bowls. Top with chicken, al­monds and dress­ing. NU­TRI­TION • 31G PRO­TEIN • 5G SAT FAT • 7G CARB • 5G SUG­ARS • 1770MG SODIUM • 405 CAL (1705KJ)

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