Chinese
Chinese - Chicken
Salad Grain Bowl
Chef's Menu Description
Crisp seasonal garden leaves and fresh vegetables tossed in a vibrant house dressing, finished with toasted seeds and fresh herbs.
Ingredients
- • 180 g pre-cooked quinoa
- • 160 g pre-cooked Puy lentils
- • 240 g cucumber (diced)
- • 300 g cherry tomatoes (quartered)
- • 120 g radishs (trimmed and finely sliced)
- • 120 g edamame beans
- • 80 g pepper (any colour) (deseeded and diced)
- • 80 g sweetcorn (frozen or canned)
- • 80 g rocket
- • 1 medium carrot (peeled and grated)
- • 1/2 medium red onion (peeled and diced)
- • 2 tbsp sweet chilli sauce
- • 2 tbsp lime juice
- • 1 tbsp rice wine vinegar
- • 1 tsp dark soy sauce
- • low-calorie cooking spray
Preparation Steps
1
Phase 1
Spray a frying pan with low-calorie cooking spray and set on a medium heat.
2
Phase 2
Add the edamame beans, Puy lentils and quinoa to the pan and lightly fry for 5 minutes.
3
Phase 3
To a large bowl add the radish, rocket, cucumber, cherry tomatoes, sweetcorn, pepper, carrot and red onion.
4
Phase 4
Once the edamame, lentils and quinoa are starting to go crispy round the edges. Remove from the pan and add to the bowl.
5
Phase 5
In a small bowl combine the sweet chilli sauce, lime juice, rice wine vinegar and soy sauce and stir to combine.
6
Phase 6
Drizzle over the dressing and toss to combine, until the vegetables are coated. Serve.