I don’t know about you but my appetite is hugely affected by the temperature outside. When it’s hot I love light, fresh meals that don’t take too long to prepare and that can be enjoyed outside under a tree on a blanket or on the side of the pool, or even at the beach. I take any opportunity to include summery flavours like mango, coconut, pineapple, watermelon, basil, coconut…oh wait I already said coconut. Yep I love coconut. I sneakily incorporated it into this dish, along with mango and a few other unusual ingredients. The combination might sound a bit strange, but this one is a winner! We had this on a balmy summers evening last month when there was no breeze when I quite frankly would’ve been quite happy to eat a bowl of watermelon (if I lived by myself). This was the next best thing…
It has well and truly warmed up in Perth and we’re all in need of a good salad recipe to carry us from an easy pre-pared lunch to a balmy summers picnic dinner. This one looks as delicious as it tastes, and the miso dressing gives it an Asian infused flavour that will have you going back for seconds (without the guilt!). Give this one a go for your next evening dinner on the patio.
2 large chicken breasts (poached and shredded)*
3 big handfuls of green leaves (I used baby beet leaves)
½ bunch roughly chopped fresh coriander
½ bunch roughly chopped fresh mint
1 handful microherbs (optional)
½ head broccoli cut into florets and lightly steamed
3 cups shredded cabbage
1 small yellow capsicum cut into strips
1 small red capsicum cut into strips
1 grated carrot
1 cob of sweet corn (kernels cut off the cob)
Juice from one lemon
* How to poach chicken: place the chicken breast in a saucepan, cover with water and bring to the boil. Simmer for 5 minutes, then remove from heat and leave to sit for another 10 minutes. Drain, cool, and finely slice or pull meat apart.
1/3 cup rice vinegar
2 tablespoons sesame oil
1 tablespoon miso paste (can be bought from health food stores)
3 cm piece fresh ginger, finely grated
1 clove garlic, fine grated
Combine all salad ingredients except the chicken. Coat the salad with the lemon juice. Combine all ingredients for the dressing in a small jar and shake vigorously until well combined. Coat the chicken with the miso dressing. Top the salad with chicken and serve with cooked quinoa and buckwheat mix.
Do you also have a hard time making a tasty stir-fry without using some kind of condiment/sauce/paste that contains copious amounts of sugar, oil, or salt? If you’re a food label reader, you probably know that it is really hard find a product in the supermarket isle dedicated to Asian food without one of these featuring as one of the first 3 ingredients. Unless you want to pay $10+ for a jar labelled organic or gourmet that actually contains REAL flavours, spices, and herbs then this recipe is for you! It is flavourful and delicious without any of the nasties.
makes 5 – 6 large portions
1 pack rice noodles
1.5 litres boiling water
500g free-range chicken breast (cubed)
500g bean shoots
1 large carrot (julienned)
1 large bunch fresh mint (roughly chopped)
1 large bunch fresh coriander (finely chopped stalks & roots, roughly chopped leaves)
4 cm piece fresh ginger (grated or finely chopped)
2 cloves of fresh garlic (grated or finely chopped)
1 large stick of lemongrass (finely chopped)
1 large chilli (finely chopped)
2 tablespoons fish sauce
2 tablespoons salt-reduced soy sauce
1 tablespoon honey
1 tablespoon sesame oil
2 large lemons or 3 limes
Add rice noodles to boiling water in a large bowl and drain after 2-3 minutes. Meanwhile, heat pan on high and add sesame oil, stalks and roots of coriander, ginger, garlic, lemongrass and chilli. Fry for 1 to 2 minutes. Add chicken and stir-fry until cooked through. Add the bean shoots and half the carrots. Stir-fry for another 2 minutes. Add the fish sauce, soy sauce, honey, and the juice of 1 large lemon and mix through. Take off heat and stir through half the mint and half the coriander leaves. Divide the rice noodles into bowls and spoon over the juice from the bottom of the pan. Cover noodles with stir-fry mix and top with fresh carrots, mint, coriander, and lemon/lime wedge.
Nutritional Information per serve:
1500 kJ (360 kcal)
6g fat (1g sat fat)
Today is Salad Inspiration day – and this one will fill up your tank with lots of flavour, fibre, and fat-fighting goodies!
1/4 cup 4Grain Protein Rice (I also added wild rice and buckwheat to the mix)
10 cherry tomatoes
2 handfuls of green leaves
1 tsp tahini
Juice from half a lemon
2 – 3 tbsp almond milk
1/2 tsp garlic powder
1/2 tsp chilli powder
1/2 tsp cumin
1 tbsp goats cheese fetta (optional)
Add the chopped onion and cherry tomatoes to the protein rice, and lay the mixture on a bed of green leaves. Place tahini, lemon juice, almond milk and spices in a small glass jar and shake vigorously until well combined and a dressing consistency is achieved. Pour the dressing over the salad and top with goats cheese fetta. Enjoy!
What is your favourite go-to salad?
I love a freshly grilled fish salad with some sort of fruit added to it – like mango or peach! In case you haven’t realised – I’m a bit obsessed with fruit
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