This Vietnamese Chicken Salad from Jill Dupleix really does have the essential flavours and kicks and yet takes less than half an hour to prep.
It tastes sensational, what with its simple nuoc cham relish undertone.
It has bite, it presents beautifully and it is crazy healthy.
Do a batch for your weekday lunches and live the good life!
2 chicken breasts 1 carrot, peeled 3 tbsp rice vinegar or lime juice 1 tsp sugar 1 garlic clove, crushed Sea salt and pepper 3 shallots, finely sliced Half a cucumber, peeled Dash of sesame or vegetable oil 1 tbsp Thai fish sauce 3 tbsp mint or coriander leaves ½ mild red chilli, finely sliced 2 tbsp roasted peanuts 1 lime, quartered
Poach the chicken in simmering salted water for 20 minutes, then drain and leave to cool (or use left-over cooked chicken). Cut the carrot into 10cm sections, finely slice lengthwise then cut into matchsticks. Mix the vinegar or lime juice with the sugar, garlic, salt and pepper, toss with the sliced shallots and carrot and set aside for 10 mins.
Roughly shred the chicken. Cut the cucumber in half lengthwise and finely slice. Combine the chicken, cucumber, sesame oil, fish sauce, mint and chilli with the shallots, carrots and their dressing, and toss lightly.
Roughly crush the peanuts and scatter over the top. Serve with lime wedges.
My fourth Bill Granger dish from his book, Everyday Asian.
And with a ‘great’ recipe strike-rate of three out of four and an easiness factor of ten out of ten, Bill Granger is officially no longer the suspect cook I had him for prior to cooking from this book. Going forward, i’ll trust him at his word and cook his recipes without worrying.
Donna Hay on the other hand…
Anyway, this is another really healthy, really tasty weekday number. The salad is really fun and served with some rice and a glass of white, this is a great couch/dinner/TV dish.
4 tbsp mirin
4 tbsp soy sauce
2 tbsp soft brown sugar
1 tbsp lemon juice
4 salmon fillets, skin off
There is something special about arriving at someone’s house and being presented with a few homemade dips. It says something nice about your host and it tells you how they feel about you.
I’ve been making my own skinny hommus of late, though I really should get into the habit of making more and more dips; a few dips on hand and a box of chopped carrot sticks in the fridge would be all I needed to bridge the lunch to dinner gap and it would be far more interesting than a boiled egg or an apple!
This wonderful dip is courtesy of my mother. I made it over the weekend with low-fat feta and geez it’s good with brown rice crackers and a glass of wine before dinner.
Get on it! Make your guests feel special!
2 large Lebanese cucumbers, peeled, deseeded and finely diced
Salt and pepper
225gm feta, crumbled
1/8 + cup olive oil
2 tbsp lemon juice
1 tbsp water
1 small red onion, finely diced
1 tbsp finely chopped parsley
2 tbsp finely chopped mint
Place the diced cucumber in a colander, sprinkle with salt, allow to drain for 30 + minutes, and then rinse and pat dry.
Mash together the feta, olive oil, lemon juice, water and some pepper, and then mix in the cucumber, onion and herbs.