Thursday, 16 August 2012

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


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.


Yours in Health & Fitness,

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