A quick and easy spring lunch to have in the sunshine. Ingredients we have in the cupboard make it a convenient but impressive lunch to have when friends pop round unexpectedly. Or make extra, keep it in the fridge and it’s all ready for the next day when you’re on the go.
Ingredients (makes 2 portions):
200g Cooked chicken, diced
100g Cooked Quinoa
1/2 Red Pepper, sliced
1/2 Cup Peas (frozen- but defrosted, or fresh)
6 Cherry Tomatoes, halved
25g Peanuts, chopped
Handful Parsley, chopped
2 Large handfuls of Rocket
1tbsp Fish Sauce (find in the oriental section of the supermarket, or use Soy Sauce as an alternative)
Juice of 1/2 Lime
1/3 Lemongrass Stalk, chopped finely
Thumbsize piece of Ginger, grated
Pinch of Sugar
Combine all salad ingredients, apart from the rocket, in a large bowl and stir to combine.
Make the dressing by combining all ingredients in a jug- taste for seasoning and add a little pinch of salt or some black pepper if desired.
Add the dressing to the salad ingredients and mix well to combine.
Serve on the bed of rocket- simple as that!