Spicy Fusion Pointed Cabbage, Peanut and Lime Salad with Pan Fried Chicken

Cook Time:

8 - 10 minutes

Serves:

For 2 people

Spicy Fusion Pointed Cabbage, Peanut and Lime Salad with Pan Fried Chicken

200 g Pointed cabbage
1 teaspoon rock salt lightly crushed
1 large red pepper (Capsicum)
1 large carrot
1 dessert spoon Tamari sauce
2 dessert spoons water
1 dessert spoon crunchy peanut butter
2 dessert spoons rape seed oil
2 dessert spoons fresh lime juice
1 teaspoon honey
Several twists of black pepper
2 dried Thai red chilli’s
20 g unsalted peanuts
1 teaspoon sesame oil
2 organic chicken breasts

Begin by cutting off the two first outside leaves of the cabbage and discarding. Stand the cabbage with the pointed end up then quarter with a sharp knife and remove the hard stalk in the centre. Now us a food blender to thinly slice the cabbage, transfer to a large bowl and add the salt then use your hands to knead the cabbage and mix for two minutes. Leave to stand for at least 20 minutes.

Continue by peeling, topping and tailing the carrot before using a grater to grate into large pieces, then set aside. Now remove the green stalk on the red pepper, then remove the stalks and seeds in the centre and discard. Wash thoroughly then thinly slice into long strips before cutting across them to dice, then set aside. Add the peanuts to a mortar then use a pestle to roughly crush into large bits and set aside.
In a large jug or mixing dish, add the water, Tamari sauce, peanut butter, oil, fresh lime juice and honey, then use a whisk to thoroughly mix it all together. Finely chop the chilli’s then add these and all the salad ingredients to the cabbage, tip over the sauce and mix it all thoroughly.

Finally, heat a teaspoon of sesame oil in a frying pan and, once hot, add the prepared chicken breasts and cook for 4 – 5 minutes on each side. When you slice through the breast it should all be white, if there is any pink you will need to cook it a little longer. When done, remix the salad and add to one side of a plate, then slice the chicken breast completely and use the knife to slide under the cut pieces and transfer them to the other half of the plate.