This is a tasty dressing that is lovely mixed with a chopped vegetable salad and grilled chicken or prawns. It’s just perfect for the warm weather we are having right now. I like to make it up in a jar and it will happily sit in the fridge ready to be used. I paired it here with an old Good Food hack for a pack of mini chicken fillets. It turns them into something interesting! We ate this warm and also cold for lunch too. Gotta love a dish that keeps on giving.
I chopped up a whole mix of veg – salad leaves, mint, coriander, carrots, peppers, sugarsnaps, scallions, some broccoli and mixed it with quinoa too. Anything goes.
1 tblsp shallot, minced/diced very finely
3 tblsp rice wine vinegar
2 tblsp dark brown sugar
1 tblsp wholegrain mustard
pinch maldon salt
1/2 tsp ground ginger
2 cloves garlic, crushed
2 tsp sesame oil
80 ml olive oil or rapeseed oil.
Mix the shallot, vinegar, sugar, mustard, salt, cayenne, ginger and garlic together and leave for a few minutes. Then gradually whisk the oils in. Season to taste, if necessary. Keep in a jar in the fridge for a few days.
Lime and Coconut Crusted Chicken
Pack of chicken mini fillets or 3 chicken fillets
zest and juice of 2 limes
2 tsp curry powder
pinch chilli powder
75g dessicated coconut
Preheat the oven to 180C. Slice the chicken fillets (if using). Mix the chicken with the zest, juice, curry powder and chilli powder in a bowl. Place the coconut in a ziploc bag. Line a baking tin with foil and a slick of oil.
Once the chicken has sat for a few minutes, then place it in the bag so that the coconut sticks to it and shake it around making sure the chicken pieces are coated.
Place them carefully on the tray and bake for 20 minutes or until cooked through and toasted, turning once. Serve with the chopped salad and asian dressing.