GINGER CHICKEN POKE BOWL

SERVES 4

• 4 chicken breast fillets • 1 tbsp fresh ginger, minced • 2 garlic cloves, minced • 2 tsp allspice • Himalayan salt and black pepper • 2 tbsp coconut oil

FOR THE DRESSING • ¾ cup macadamia nut oil • juice of 1 lemon • Himalayan salt and black pepper

TO ASSEMBLE • 400g cauliflower rice, dry fried • Himalayan salt and black pepper • 1 carrot, finely shredded • ½ cucumber, finely sliced • 200g tender stem broccoli, blanched • 1 avocado, peeled and sliced • 40g fresh coconut, finely sliced • 1 tbsp black sesame seeds, to garnish • 10g micro herbs, to garnish

1. Place the chicken in a bowl. Mix the ginger, garlic and allspice, season well and rub it over the chicken. Let the chicken stand for 10 minutes. 2. Heat the coconut oil in a pan, add the chicken and cook it until it has browned and is cooked through. Set it aside to cool, then slice it into strips. 3. For the dressing: Whisk the oil and lemon juice, and season it. 4. To assemble: Place the cauliflower rice in a bowl, add half the dressing, season it and stir to combine. 5. Divide the cauliflower rice between 4 bowls, add the chicken and salad ingredients, and the remaining dressing on top. 6. To serve: Sprinkled sesame seeds and micro herbs on top and serve.