Thai Chicken Salad                                                                                   Makes 4 serves (plus extra for lunches!)               

100g trimmed snow peas                                      250g bean shoots

100g baby Asian greens                                         1 Lebanese cucumber, sliced

½ cup fresh coriander leaves                               50g Chang’s crunchy noodles

2 mandarins, segmented                                      1 red capsicum, sliced

1 cooked BBQ chicken, skin and stuffing removed, meat shredded

1 ½ tablespoons sesame seeds, toasted             ½ cup crunchy peanut butter

150mls coconut milk                                                1 ½ tablespoons fresh lime juice

1 ½ tablespoons kecap manis                               1 ½ tablespoons sweet chilli sauce

1 ½ teaspoons curry powder

To make the peanut sauce, combine peanut butter, coconut milk, lime juice, kecap manis, chilli sauce and curry powder in a saucepan.  Stir over medium heat for 5 minutes until smooth and heated through.  Set aside and keep warm.

Meanwhile, cook snow peas in saucepan of boiling water for one minute.  Refresh under running water and drain.

Combine snow peas, bean shoots, capsicum, Asian greens, cucumber and coriander in a bowl.  Heap mixture onto a large serving platter and sprinkle with the noodles.

Top with mandarins and chicken.  Drizzle with peanut sauce and sprinkle with sesame seeds.  Serve

 

 

1 teaspoon cumin

500g eye of loin lamb fillets                                     200g green beans, halved

Olive oil spray                                                              2 cobs corn, de-husked

250g cherry tomatoes                                                 1 bag rocket or baby spinach

Lemon wedges to serve                                              1 cucumber, sliced into batons

 

In a small bowl, combine oil, garlic and cumin.  Season with salt and pepper.

Rub into the lamb.  Heat a char grill pan to medium-high and cook the lamb to your liking.  Set aside on a plate covered with foil for 5 minutes before slicing.

Meanwhile, cook the beans in a saucepan of boiling water for 2 to 3 minutes or until tender.  Drain and refresh under cold running water.

Lightly spray the cherry tomatoes and corn with olive oil spray and season with salt and pepper.  Add the corn to the grill and cook for approximately 7 to 10 minutes, or until it blackens slightly.  Cut either side of hard core to remove kernels.

Add tomatoes to grill and cook for 5 minutes or until slightly softened.

Combine lamb, corn, beans, cucumber, tomato and rocket/spinach in a large bowl.  Serve with lemon wedges.