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 (if using tamari)
PREP 10 MINUTES
COOK 10 MINUTES
CALORIES PER SERVING 490
1 tbsp coconut oil
1 tsp ground turmeric
1⁄2 organic or free-range chicken breast (about 90g), sliced into strips 1cm thick
1 large carrot, thinly sliced or grated
1⁄2 courgette, thinly sliced or grated
50g white cabbage, thinly sliced or grated
1⁄2 red pepper, cored, deseeded and thinly sliced
1 spring onion, thinly sliced
1 1⁄2 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)
1 1⁄2 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.
Now buy the book
Our recipes are from 2 Weeks to Feeling Great by Gabriela Peacock, published by Kyle Books, price £20. To order a copy for £17.80 go to mailshop.co.uk/books or call 020 3308 9193. Offer valid until 30 May. Free p&p on orders over £20.
Extracted by Claire Coleman