Vietnamese chicken and mint salad
For the dressing (this is for double the amount of dressing than what Nigella suggests)
Preparation time: 20 minutes
Cooking time: 0 minutes
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1-2 chili, preferably a bird's eye chili, seeded and chopped finely
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2 fat garlic gloves peeled and finely chopped
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2 tablespoons sugar
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3 teaspoons rice vinegar
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3 tablespoons lime juice
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3 tablespoons fish sauce
For the Salad
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1 medium onion finely sliced
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2 medium sized Lebanese cucumbers shredded grated
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1 large carrot grated
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200g/7ozs cooked chicken breast, shredded or cut into fine strips
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fat bunch of mint, about 40g stemmed weight
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black pepper
Step 1 - In a bowl, combine the dressing ingredients and put aside for half an hour, stirring to dissolve the sugar.
Step 2 - In a big bowl, mix the salad ingredients. Pour over the chili flecked dressing and toss very well-so that everything is combined and covered. Taste to see whether you need salt or pepper. Serve on a flat plate with maybe a bit more mint chopped on top
Serves 2 as a main dish or 4 as a starter.
Recipe adapted from Nigella Bites by Nigella Lawson