This shows just what you can do with simple ingredients. The dressing is sensational, especially with warm new potatoes.
To make the dressing, place the water, chilli, garlic and ginger in a food processor, add the creamed coconut and blitz well before scraping down and repeating for about a further 30 seconds. Add the herbs and rind, blitz well again before adding the limejuice and scraping down and seasoning with sea salt and mix for a further half a minute. If the mix becomes too cold, warm it slightly for 10 seconds in a microwave before serving.
Cut the chicken into 12 fine strips, season with sea salt and freshly milled pepper, heat a hot frying pan, add a dash of olive oil and fry until golden brown or and cooked. Meanwhile make the salad by cutting the potatoes lengthways, add the gem, rocket and tomato mix with a little olive oil and season. Divide the salad equally onto four plates; drain the chicken into kitchen paper and place 3 on top. Drizzle over the coriander dressing, scatter over spring onions and red mustard cress.
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