Another fantastically easy salad. I had roast chicken left in the fridge from the weekend so came up with a combination of light, summery ingredients that I could match with them. A delicious combo.
10 litchis, peeled, destoned and halved
1 small cucumber, cut into ribbons using a vegetable peeler
1 packet of microleaves, pea sprouts or watercress
Leftover roast chicken, shredded
A large handful of cashew nuts, dry fried until browned
For the dressing
3 tsp lime juice
1 tsp sesame oil
120ml coconut milk
1 tsp sugar
1 stick lemongrass, cut into quarters
1 dried chilli, crumbled
To make the dressing pour all the ingredients into a pan and bring to the boil. Remove the pan from the heat immediately and leave to cool. It’s good if it sits for at least an hour to let all the flavours
To make the salad simply layer your leaves, cucumber and litchis and top with your shredded chicken.
Pour over the dressing, making sure to drain the lemon grass pieces out.
Sprinkle the chopped, fried cashew nuts over the top and serve.
I painted my plate on a visit to the Clay Cafe in Hout Bay. You choose from an array of unfired crockery like bowls, cups, plates and vases, pick from a wide selection of colourful paints and create your own masterpiece. It’s so peaceful and a wonderful place to spend a morning, totally therapeutic and addictive…I could have stayed all day. They serve great coffees, too and there’s a playground if the kids get bored with painting before the adults do (believe me, it’s highly likely!). Find out more at www.claycafe.co.za