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Pan-fried salmon steaks with cucumber-and-dill salsa

Pan-fried salmon steaks with cucumber-and-dill salsa

30 minutes

Cold marinated salmon and hot potatoes with dill-infused oil

Cold marinated salmon and hot potatoes with dill-infused oil

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Chicken tonnato

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Gammon recipes

Cooked gammon with strawberry and basil salsa

Prawns with Chilean salsa verde

Prawns with Chilean salsa verde

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Fish steaks with Mexican corn salsa

Fish recipes

Fish steaks with Mexican corn salsa

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Grilled chicken with raita

10 minutes

Pan-fried pork with fresh pineapple

Pan-fried pork with fresh pineapple

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Fish steaks with parmesan and assorted summer squash

10 minutes

Tofu with vegetable noodles

Tofu recipes

Tofu with vegetable noodles

15 minutes

Mediterranean

Mediterranean sweet peppers and corn with goats’ milk cheese on pasta or rice

30 minutes

Vietnamese chicken salad

Vietnamese chicken salad

20 minutes

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Vietnamese chicken salad

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 30 minutes

Cooking Time 20 minutes

Ingredients

400-500 g chicken fillets
500 ml chicken stock
1 stalk lemon grass, smashed
1 chilli, split lengthways
150 ml fish sauce

For the salad

2 baby green cabbages, sliced
250 ml shredded carrots
6 salad onions, thinly sliced
125 ml shredded Vietnamese mint
65 ml roughly chopped fresh coriander leaves

For the Vietnamese dressing

15 ml rice vinegar
30 ml brown sugar
45 ml fresh lime juice
45 ml fish sauce
1-2 fresh red chillis, chopped and seeded
2 cloves garlic, crushed
45 ml peanut oil

Method

Place the chicken in a saucepan with the stock and flavouring.
Bring to the boil, cover tightly, turn off the heat and leave to cook and cool in the hot broth.
Mix together all the ingredients for the dressing. Combine the salad ingredients and top with the shredded chicken and dressing.

TASTE’s take:
This cold salad goes surprisingly well with a bowl of hot, steamed fragrant rice. Pack any leftover salad to take to work the following day.