Fresh and crunchy salad with a zing

Buckinghamshire Advertiser - - FOOD AND DRINK -

WITH the warm weather seem­ingly here to stay for the time be­ing, what bet­ter than an in­ter­est­ing and de­li­cious com­bi­na­tion re­sult­ing in a gor­geous salad that looks as good as it tastes!

Serves two for a main course, or four as a light starter.

Chicken, Mango and Su­garsnap Pea Salad with Toasted Cashew Nuts

In­gre­di­ents For Asian dress­ing:

75ml Thai/Viet­namese fish sauce 100ml lime juice (about 4 limes) 3tbsp sugar 2 gar­lic cloves, crushed finely 1 small red Thai chilli (or to taste) 50ml ground­nut/sun­flower oil

For main dish:

4 bone­less chicken breasts (leave skin on to roast, for bet­ter flavour; you can peel it off be­fore as­sem­bling, if you pre­fer) 2 red onions, finely sliced 200g su­garsnap peas 1 large, firm mango 2 car­rots, peeled into rib­bons 1 small bag of mixed leaves, about

200g (or your choice) 1 small cu­cum­ber, cut into thick

match­sticks 50g cashew nuts, toasted Small bunch each of co­rian­der

and mint, roughly chopped

Method

Mix to­gether the in­gre­di­ents for the dress­ing in a bowl, stir­ring oc­ca­sion­ally to let the flavours com­bine and the sugar dis­solve. Sea­son the chicken breasts all over and roast at 200°C for 15 min­utes (or un­til the juices run clear.) Re­move and leave to cool, then cut into slices. Peel and slice the mango into long strips. Put the salad leaves, cu­cum­ber, onion and car­rot into a bowl, and (re­serv­ing a lit­tle dress­ing for the end) toss gen­tly in the dress­ing. Pile in the cen­tre of your plates. Fan the chicken, mango and su­garsnap peas around the leaves. Driz­zle the re­main­ing dress­ing

over the chicken. Lightly crush the cashews and scat­ter over the top, with the co­rian­der and mint. Zingy, fresh, de­li­cious… and

healthy!

Claire Dodd is Ex­ec­u­tive Chef at the Sea­sons Café, Deli

and Cater­ing com­pany. The fam­ily-run busi­ness pro­vides food in­spired by the sea­sons.

With a di­verse culi­nary back­ground of some 20 years, Claire’s en­thu­si­asm for food

is in­fec­tious. Fol­low Sea­sons at www.face­book.

com/sea­son­sca­ter­ing.

Claire Dodd from Sea­son’s Deli and Cafe, Old Amer­sham

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