ASIAN CHICKEN SALAD with CRISP WONTONS
RAW BEETROOT SALAD with GRILLED GOAT’S CHEESE
20 store-bought wonton wrappers* vegetable oil, for brushing 2 x 180g chicken breast fillets, poached (see basics, page 182) 1 cup Thai basil leaves 1 cup mint leaves 1 cup coriander (cilantro) leaves 2 cups (160g) shredded white cabbage 2 large red chillies, seeds removed and thinly sliced asian dressing 1 tablespoon fish sauce* 2 tablespoons lime juice 1 tablespoon caster (superfine) sugar
4 large beetroots, peeled and trimmed 1 carrot, peeled and trimmed 100g baby or small beetroot leaves 300g firm goat’s cheese, cut into 8 rounds vegetable oil, for brushing horseradish dressing 2 tablespoons white wine vinegar 1 tablespoon olive oil 1 teaspoon freshly grated horseradish* sea salt and cracked black pepper To make the horseradish dressing, place the vinegar, oil, horseradish, salt and pepper in a bowl and whisk to combine. Set aside. Using a mandolin, thinly slice the beetroot and carrot and place in a bowl with the beetroot leaves. Add the dressing and toss gently to coat. Divide the salad between serving plates. Brush the goat’s cheese with a little oil and place on a baking tray lined with non-stick baking paper. Cook under a preheated hot grill (broiler) for 8–10 minutes or until golden. Serve the goat’s cheese with the salad. SERVES 4
Preheat oven to 180°C (350°F). Place the wonton wrappers on a baking tray lined with non-stick baking paper. Brush very lightly with oil and bake for 10–12 minutes or until golden. Set aside. Shred the chicken and place in a bowl with the basil, mint, coriander, cabbage and chilli and toss to combine. Mix together the fish sauce, lime juice and sugar, drizzle over the salad and toss to combine. Serve with the crisp wontons. SERVES 4
CHICKEN and CUCUMBER SALAD with YOGHURT DRESSING 3 x 180g chicken breast fillets, poached (see basics, page 182) 2 Lebanese cucumbers, sliced lengthways 2 stalks celery, trimmed and thinly sliced 1 cup flat-leaf parsley leaves 2 tablespoons dill sprigs 2 tablespoons mint leaves yoghurt dressing ¾ cup (210g) thick plain yoghurt 100g soft feta 2 tablespoons lemon juice 1 tablespoon water sea salt To make the yoghurt dressing, place the yoghurt, feta, lemon, water and salt in a food processor and process until smooth. Slice the chicken and divide between serving plates with the cucumber, celery, parsley, dill and mint. Spoon over the dressing to serve. SERVES 4
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