Vietnamese Chicken Noodle Salad
Lots of crunchy fresh vegetables, juicy shredded chicken and rice noodles tossed together with a lime and chilli dressing make a megahealthy, refreshing lunch. The tangy dressing is fat-free and the veggies certainly give you a generous boost towards your five-a-day. Pack up the salad in a box and tuck into it with chopsticks if you want to be really authentic (or use pencils if you’re eating at your desk!).
serves two
takes about 20 to 25 minutes to make
for the salad
500ml water or chicken stock
2 skinless chicken breasts
125g thin rice noodles
1?4 Chinese leaf/cabbage, finely shredded
1 carrot, peeled and cut into matchsticks
1?4 cucumber, cut into matchsticks
4 spring onions, sliced into thin strips
a small handful of coriander leaves, roughly chopped
a small handful of mint leaves, roughly chopped
50–100g roasted unsalted peanuts, chopped
for the dressing
2 tablespoons lime juice
1 teaspoon caster sugar
1 tablespoon fish sauce
1 long red chilli (about the size
of your index finger),
deseeded and finely sliced
Chicken & Apricot Tagine
In Morocco, they do a lot of belly-dancing. After you’ve tasted this little number, you’ll understand why – it’s delicious.
Serves 12
About 25 minutes to prepare and 2½ hours cooking
approx. 2kg skinless and boneless chicken, made up of a combination of thigh and breast
4 onions, chopped
8 cloves of garlic, crushed
100g fresh ginger, peeled and finely chopped
4 teaspoons ground cumin
2 teaspoons ground cinnamon
2 large pinches of saffron
2 tablespoons harissa paste
sea salt and freshly ground black pepper
2 litres chicken stock
700g dried apricots
8 large ripe tomatoes, roughly chopped
200g pitted green olives, halved
200g shelled unsalted pistachio nuts
2 bunches of coriander, chopped Read more
