CHICKEN YAKITORI SALAD WITH NORI SPRINKLE

serves / 6 prep / 2 hours 10 minutes cook / 15 minutes

INGREDIENTS 750g chicken thigh fillets, trimmed, cut into 3cm pieces 125ml ( 1/ cup) yakitori sauce 2 1 sheet nori, crumbled 2 tbsp white sesame seeds 1-2 tsp dried chilli flakes, to taste 2 tsp sea salt flakes 90g organic soba noodles 60ml ( 1/ cup) ponzu sauce 4 1 small bunch baby broccolini, trimmed, sliced lengthways 100g snow peas, trimmed 100g sugar snap peas, trimmed 110g ( 3/ cup) frozen shelled 4 edamame 1 cup watercress sprigs Pickled ginger, to serve 1Combine the chicken and yakitori sauce in a glass or ceramic bowl. Cover and place in the fridge for 2-4 hours to marinate. 2Meanwhile, place the nori, sesame seeds, chilli and salt in a frying pan. Cook, stirring, over medium-high heat, for 1 minute or until the sesame seeds are lightly toasted. Transfer to a small bowl. Set 3 aside. Preheat a barbecue grill or chargrill pan on medium-high. Thread the chicken onto 12 presoaked bamboo skewers. Cook, turning often, for 10 minutes or until just cooked. Set aside for 5 minutes to rest.

4 Cook the noodles in a large saucepan of boiling water, following packet directions. Use tongs to transfer to a colander. Refresh under cold water. Drain well. Transfer to a bowl. Add 1 tbsp ponzu 5 sauce. Toss to coat. Add the broccolini to the boiling water. Cook for 2 minutes. Add the snow peas, sugar snap peas and edamame and cook for a further 3 minutes. Drain and refresh under cold water. Julienne the 6Arrange snow peas.

the noodles, broccolini, snow peas, sugar snap peas, edamame and watercress on a platter. Drizzle with 1 tbsp ponzu sauce. Toss to coat. Add pickled ginger and chicken skewers. Sprinkle with the nori mixture and serve with the remaining ponzu sauce.