The divine dressing on this salad can be used with a range of other salad ingredients. In this recipe, it elevates chicken and cucumber to new culinary heights. Serves 2
1 tsp sesame seeds
200g cooked chicken, shredded
1 Tbsp tahini
1 Tbsp nut butter
1 tsp coconut oil
1 Tbsp soy sauce
1 Tbsp rice wine vinegar
1 Tbsp water
1/2 tsp crushed red pepper flakes
2 cloves garlic, crushed
1/4 tsp powdered ginger
1 spring onion, dark green part only, thinly sliced
- Toast the sesame seed in a small pan over moderate heat until light brown, about 2-3 minutes. Set aside to cool.
- Peel the cucumbers, then peel the flesh into long strips, eliminating the seeds. Place in a large bowl with the shredded chicken.
- In a small bowl, mix the tahini, nut butter, oil, soy sauce, vinegar, water, red pepper flakes, garlic and ginger with a fork until smooth.
- Pour the dressing over the cucumber noodles and toss gently with a rubber scraper until evenly coated. Mound on a plate and sprinkle with the spring onions and sesame seeds.