Easy Peasy Thai Summer Salad

Wow, I can't believe it has been a whole month since my last post... this last part of the year has flown by so quickly. I sort of fell off the wagon a little bit in the last month. Giving way to the Christmas parties and all the booze and food that follows.

I've started to see a new Naturopath and I'm slowly getting back on track with my healthy eating and living goals. I will go into more detail with this in a post tomorrow. But for today I just wanted to share a delicious new recipe that I hope will help me get back on the healthy train!

For Christmas my fiance, Simon, bought me a beautiful book, Stephane Reynaud's "365 Good Reasons to Sit Down to Eat." And this recipe has been taken from this book with a couple of twists of my own.

Easy Thai Salad

Ingredients
200g Breast fillet (I bought some pre-marinated Thai Chicken from Harris Farm)
2 Carrots
2 Scallions
1/2 Bunch of Coriander
100g Shelled Cooked Prawns
1/2 Packet of Rice Vermicelli Noodles
1/3 Cup Activate Nuts in Tamari and Chili (I will post a recipe for this soon).


Dressing:
2 Garlic cloves
1 Red Chili
1 tbsp Agave Nectar
2 tbsp Fish Sauce
3 tbsp Olive or Grapeseed Oil
1 tbsp Lemon Juice

Method
Heat up a non-stick frypan and sear the chicken, then wrap in foil and put in the oven (pre-heated to 180℃). Remove from the oven in about 20 minutes and chop up into pieces to serve.

Using a vegetable peeler, peel the carrot into ribbons and place these in a bowl. Finely chop the scallions and coriander (you could also add cucumber, celery, etc to bulk up the veggie content here), place these into the bowl with the carrots.

Cook the Vermicelli according to the packet. Usually you just need to place the noodles into some cold or warm water for 2-4 minutes.

Put the agave, fish sauce, oil, lemon juice, garlic and chili in a bottle or container and give it a good shake to combine.

Serve up all together. Chop up the nuts and sprinkle over the top for some extra crunch! I had a couple of cherry tomatoes just picked from our plant in the backyard, so I added them in as well.

Its so beautiful, fresh and flavourful! A great Summer dish.

Enjoy!