We’re back, thoroughly refreshed from a week of eating and drinking in Sardinia. Dinner tonight had to be quick, using only the vegetables we picked up on our wander through the market, and the leftover bits of roast chicken (that Max had his eye on).
Tonight, I give you a vaguely Asian style Crispy Chicken Salad with a bit of an experiment on the side… You’ll need some lettuce, spring onions, red peppers, courgette and small pieces of cooked chicken. For the dressing, its just some sesame oil, lemon juice, olive oil and a tiny bit of fish sauce.
Thinly slice some red peppers, squeezing out some of the excess juice and pop in a large mixing bowl with thinly chopped spring onion tops (green bits). Keep hold of the base of the spring onions, and chop them in to tiny tiny rings. Wash and roughly chop up your lettuce and throw in the big bowl. With the base of the salad ready, thinly slice some courgette and drop in to some boiling water for a few minutes to cook through. Drain and add 3/4 of the courgette to the big bowl of ‘salady’ bits.
Next, heat up some vegetable oil in a deep pan until hot (but not smoking hot). Take the remaining courgette discs and spring onion rings, dust with some flower/salt/pepper and drop in the oil for a few seconds until golden, draining on some kitchen paper. You’ll need to do it in batches to allow them space to cook in peace, and obviously be very very very very very careful with the hot oil. Once they’re ready, pop the chicken bits in the oil for a minute or so, until golden and hot through, draining carefully.
Make a quick dressing with a some olive oil (tbsp), sesame oil (tsp), fish sauce (1/2 tsp) and lemon juice (1/2tsp) and toss in the salad. Then arrange all the parts on a plate as you see fit! Done.
{ 0 comments }