Indonesian style salad

Quick & easy

15

minutes

For

4-6

servings

 To the cook

This goes in

  • 350 g planted.chicken Nature
  • 1 romaine lettuce, washed and divided
  • 1 medium-sized carrot
  • 1 small red pepper, thinly sliced
  • 1 spring onion, white and green part, thinly sliced
  • Handful of mint, chopped
  • Small handful of coriander, chopped
  • 1 red chili, seeded & chopped
  • 40 g roasted peanuts, chopped
  • Salt & pepper

Dressing

Ingredients

  • 60 ml lime juice
  • 2 teaspoons fresh ginger, chopped
  • 1 clove garlic, chopped
  • 1 tablespoon soya sauce
  • A pinch of cayenne pepper
  • 2 tablespoons peanut butter
  • 1 tablespoon sweet chili sauce
  • 80 ml buttermilk (or vegan yoghurt)

Ingredients

Preparation

  1. In a large dish, season planted.chicken with salt and pepper. Add the white part of the spring onion, the mint, the coriander, the red pepper, the carrot, and the chili pepper. Mix everything together well.
  2. Mix lime juice, ginger, garlic, soya sauce, cayenne, peanut butter and sweet chili sauce in a bowl. Stir in buttermilk or yoghurt. Season with salt and pepper.
  3. Place the lettuce leaves on a plate. Combine the planted.chicken and dressing and distribute over the lettuce. Garnish with peanuts and the rest of the spring onions.

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