This salad is a joy. It’s fresh, nourishing, hearty, and outrageously flavoursome..! If you have some brown rice cooked in advance it’s a quicker process; for a low-carb option simply omit. Because there are a few different components to the salad I’ve written it down bit by bit, so do read through the whole recipe first. Quantities here are fast and loose, with suggestions ‘per person’. Lots of textures, lots of colour, lots of bite, love it!
2 tablespoons of coconut oil
chicken mini fillets, approx. 3-4 per person
small knob of butter
2 cloves of garlic, chopped in half
handful of chopped coriander
salt and pepper
squeeze of lime
Heat the coconut oil in a medium frying pan, on a moderate heat. Season the chicken fillets with salt and pepper. Cook for approximately 3 minutes on each side. Add the knob of butter to the pan, as well as the halved garlic cloves and the chopped coriander. Baste the chicken with the butter and cooking juices for a further minute or two, before turning off the heat and squeezing over some lime juice. When removing the chicken from the pan don’t waste and of the delicious cooking fats and juices - pour over the cooked rice to maximize the overall flavour of the salad (removing the large chunks of garlic).
cooked brown rice, a few spoonfuls per person
generous handful of mint
generous handful of coriander
green pepper approx. ½ per person
spring onions approx. 2 per person
white cabbage (approx. 1/6 cabbage per person)
salt and pepper
Cook the brown rice as per the package instructions, perhaps cooking slightly more than required for a second salad later in the week. Drain well, rinse lightly, and allow the steam to billow off. The rice must be room temperature or cold for the salad.
Shred the cabbage as finely as possible, removing the central stalk if it’s quite thick. Chop the mango into cubes, slice the green pepper, finely chop the herbs, and finely slice the spring onion. Mix all these delicious raw ingredients with the cooked rice.
Honey and chili peanuts:
teaspoon sesame oil
generous handful or two of roasted, unsalted peanuts
teaspoon of honey
generous pinch of chili flakes
pinch of sea salt
First, lay out a piece of parchment paper ready to catch the peanuts. Heat the oil in a large frying pan until hot, hot. Add the peanuts and sauté on this high heat for only a minute, keeping the peanuts moving around the pan. Lower the heat before adding a teaspoon or two of honey, the chili flakes, and the salt. Keep the peanuts moving quickly for a further minute, allowing the honey to caramelize slightly, yet hopefully not burn. Tip onto the parchment paper and allow to cool.
enough for 2-3 people
1 tablespoon sesame oil
3 tablespoons rapeseed oil, or flavourless oil of your choice
1 teaspoon of honey
1 teaspoon of tahini
1 teaspoon of white wine vinegar
1 tablespoon of fresh chopped ginger
1 lime, juice & zest
Finely chop the ginger, or grate on a microplane. Zest and juice the lime, then shake all the ingredients together in a jam jar. If you are making this salad for 3 or more people I suggest doubling the recipe.
Combine all the different elements of the salad (except the peanuts), perhaps reserving some mango and herbs for garnishing. Mix well, sprinkle the peanuts on top, enjoy