Rainbow salad with ginger and chicken

 

Ingredients:

• 600 grams rainbow carrot mix
• 4 cm fresh ginger
• 1 lime
• 2 tbsp ginger syrup
• 2 tsp sesame oil
• 12 tsp sweet chilli sauce
• 4 tbsp traditional olive oil
• 2 tbsp vinegar
• 2 tbsp sesame seeds
• 400 grams chicken fillets
• 250 grams noodles
• 10 grams fresh flat-leaf parsley
• 1 bunch salad onion

Method:

1. Peel the carrots with the peeler. Cut them lengthwise into long ribbons with the peeler. Put the ribbons in a bowl. Peel the ginger and grate finely. Squeeze the lime. Mix 1 tsp ginger, 1 tbsp lime juice, half of the ginger syrup, half of the sesame oil, 1 tsp chili sauce, the (olive) oil and vinegar into a dressing. Sprinkle the carrot with this. Sprinkle with the sesame seeds.

2. Toss the chicken fillets with the rest of the ginger, lime juice, ginger syrup and sesame oil. Season with pepper and salt if necessary.

3. Bring a pan of water with salt if necessary to the boil. Break the noodles above it and cook for 5 minutes. Drain and rinse under cold running water. Drain and mix in the rest of the chili sauce.

4. Heat the grill pan and grill the chicken for 5 min. until cooked. Turn halfway through.

5. Chop the parsley leaves coarsely. Cut the salad onion into diagonal rings. Divide the carrot salad, chicken, noodles and lamb's lettuce over bowls and sprinkle with the parsley and salad onion.