Prep time

20 minutes

Yields

2 people

Ingredients

Sallad

•  tbsp black or white sesame seeds
• 2 cucumbers
• 1 samla head of romaine or cos lettuce shredded into ribbons
• 1 small head of pac choi or 150 g Chinese cabbage, shredded into ribbons
• 3 spring onions, thinly sliced
• a handfull of fresh corander, roughly chopped
• 250 cooked shredded chicken
• optional – 1 finely chopped red chili. to garnish

Sesame Dressing

• 5 tbsp sesam oil (not toasted) or extra virgin olive oil
• 2 tbsp toasted sesame oil
• juice of 1 lime or 3 tbsp lemon juice
• 2 tsp of raw runny honey
• 1 tsp tamari soy or sea salt

Directions

Gently toast the sesame seeds in a dry pan until fragrant. 

Use a spiraler or julienne peeler to make the cucumber noodles. Or use a regular vegetable peeler to slice the cucumber lengthways into wide pappardelle- style ribbons. You might want to cut the spiralized strands in to half to make them easier to eat.

Prepare the dressing by whisking together all the ingredients in a bowl.

Add the lettuce, pac choi, spring onion, cucumber, and coriander to a serving bowl.

Pour over the dressing just before serving and mix everything together (hands are best). put the chicken on top with the toasted sesame seeds and the optional chill. Serve immediately.

Credits: Hemsley and Hemsley, The art of eating well.

Enjoy!