I’m going to make this quick, the sun has just come out and I need to get to the beach!
This salad is delicious! Great textures and flavours, fresh and exciting! It’s really satisfying without making you feel too full afterwards. Gluten free and dairy free, it ticks all the boxes!
And it all came about because I had an abundance of kumara sitting around needing to be used. And I’m also a bit obsessed with coconut and lime at the moment, I think that’s just me wishing I was on a Caribbean island somewhere….
Definitely try and use a variety of kumara for this salad, they all taste different and have different textures when cooked. I used the good old orange as well as the purple skinned, white flesh variety. The purple skin variety holds its shape much better when baked, where the orange ones tend to go quite soft.
Recipe (serves 4)
For the chicken
2-3 free range chicken breast
4 cups chicken stock
1 lemongrass stick, bashed and chopped
rind of 1 kaffir lime
4 kaffir lime leaves, chopped
5cm piece ginger, sliced
roots from 1 bunch coriander, washed
1 tbspn peppercorns
2 tbspn brown sugar
lemon oil (substitute olive oil)
For the salad
3 medium sweet potatoes (use a variety if possible)
300g wild rice
4 shallots, sliced
1 green chilli, half finely chopped and half sliced for decoration
1 clove garlic, finely chopped
1 bunch coriander, leaves and stems roughly chopped
1/2 bunch mint, leaves roughly chopped plus some whole for decoration
2 cups baby spinach roughly chopped
juice of 1 lime
salt and pepper
1/2 cup toasted flaked coconut
1/2 cup roasted cashews, roughly chopped
micro herbs and edible flowers (optional)
For the dressing
400ml coconut cream
1 kaffir lime leaf, chopped
juice of half a lime
1 tbspn coconut sugar (substitute brown sugar)
1/2 lemongrass stalk, bashed and chopped
5cm piece ginger, chopped
1/2 cup of the liquid used to cook the chicken, strained
To poach the chicken, place all the ingredients in a saucepan. Bring to the simmer on a medium heat, simmer for 5-10mins, or until just cooked. Remove chicken from liquid and allow to cool slightly. Slice and drizzle with lemon oil to prevent it from drying out. Cover with cling wrap until needed.
Peel and cut sweet potatoes into long wedges. Toss with olive oil, coriander seeds, salt and pepper. Spread onto lined baking trays in a single layer. Bake in a 200 degrees oven for about 1/2 hr, or until golden and crispy on the edges. Allow to cool.
Meanwhile cook wild rice according to packet directions. Allow to cool before adding remaining salad ingredients, reserving the decorative chilli and mint and the coconut and cashews.
To make the dressing combine all ingredients in a small saucepan and bring to the simmer over medium heat. Simmer for 10mins. Strain, and allow to cool in the fridge.
To assemble the salad layer the rice mixture with the sweet potato and the chicken. Sprinkle with mint, chilli, coconut, cashews, micro herbs and flowers. Serve with dressing on the side for people to dress their own.