GOLDEN CHICKEN SALAD WITH SESAME & GINGER

This Asian-inspired salad has plenty of nutrient-rich vegetables and protein-packed chicken, which works like a dream with the ginger and sesame. You can make double the amount and keep half in the fridge, as it’s delicious cold the next day.

GLUTEN-FREE DAIRY-FREE

(if using tamari)

SERVES 1 PREP 10 MINUTES COOK 10 MINUTES CALORIES PER SERVING

1 tbsp coconut oil

1 tsp ground turmeric

½ organic or free-range chicken breast (about 90g), sliced into strips 1cm thick 1 large carrot, thinly sliced or grated

½ courgette, thinly sliced or grated

50g white cabbage, thinly sliced or grated

½ red pepper, cored, deseeded and thinly sliced

1 spring onion, thinly sliced

1 ½ tsp pumpkin seeds

FOR THE DRESSING 2cm piece of fresh ginger, peeled and grated 1 small garlic clove, crushed

1 tbsp apple cider vinegar 2 tsp sesame oil

1 tbsp extra virgin olive oil 1 tbsp tamari or soy sauce juice of 1 lime small pinch of chilli flakes small handful of mint (15g) 1½ tsp sunflower or pumpkin seeds

★ Melt the coconut oil in a frying pan over a medium heat, stir in the turmeric, cook for 1 minute until fragrant, then add the chicken strips.

★ Fry for about 6 minutes until lightly golden, making sure you turn them so they cook through. Season with salt and pepper and remove from the heat.

★ Put the carrot, courgette, cabbage, red pepper and spring onion into a salad bowl.

★ To make the dressing, place everything in a blender and blitz for about a minute. Don’t worry if it looks a bit coarse and rustic. It’s meant to.

★ Add the chicken to the salad and pour over the dressing. Toss well, then scatter over the pumpkin seeds before serving.