I know it is a cold day in Melbourne today, but this chicken salad with fragrant from Asia still warms you up. Serve with nice sourdough bread.
Minted chicken & aubergine salad
Serves 4
Sesame oil
4 skinless
chicken breasts
1 aubergine, cut
into 1 cm slices
2 tbsp brown
sugar
1 tbsp Thai fish
sauce
1 garlic clove
2 green chilies,
thinly sliced
Juice of 4 limes
1 onion, thinly
sliced
2 shallots,
chopped
Salt and pepper
50g mint leaves
4 tbsp roasted
peanuts, chopped
Methods
Heat a ridged
grill pan, brush it with a little sesame oil, and then season the chicken
breasts and place on the grill.
Cook for 5-6 min
on each side, until lightly charred and cooked through. Brush the aubergine
slices with sesame oil, place on grill and cook until lightly charred, turning
them regularly and brushing with a little more oil if necessary.
Meanwhile, place
the sugar in bowl, add the fish sauce, garlic, chilies and lime juice and mix
well. Stir in the onions and shallots.
Remove chicken
and aubergine from the grill and leave to cool, the shred the chicken and cut
the aubergine into small dice. Add to the bowl, season, toss well cover with
clingfilm and
And leave to
marinate at room temperature for 1 hour.
Add the mint
leaves and serve in a deep bowl, sprinkled with the peanuts.
No comments:
Post a Comment