Wombok Salad with Coconut and Lime skewersChristo Hattingh2020-05-07T15:25:07+00:00
Full Recipe in Details
This week’s recipe idea is inspired by the start of Summer (Tuesday!)- so Happy Summer! and a vegetable that is grown by Farmer Kevin Savage, 8km away in the lovely sandy soils of Heatherton. Wombok, in my opinion, is even better than traditional cabbage as it has the mild and sweet flavour of cabbage by the crunchiness of Cos…a great combination. It can also be cooked in stir fries (soft and sweet) or used raw in salads and smoothies.
1/2 cup shredded coconut
1 tsp lime rind, finely grated
800g RSPCA Approved Chicken pieces (or sustainable fish pieces)
2 tbsp. olive oil
1/2 wombok, finely shredded
2 carrots, cut into matchsticks
250g bean shoots, trimmed
1/2 cup fresh coriander leaves and stems
1 tbsp. lime juice
1 tbsp. fish sauce
1 tbsp. brown sugar
1/2 cup toasted peanuts, chopped
GUIDE / INSTRUCTIONS
Combine the coconut and lime rind. Season to taste donde comprar viagra sin receta. Thread the chicken or fish onto the bamboo skewers. Roll the chicken in the coconut mixture, pressing to coat.
Heat the oil in a large frying pan over medium-low heat. Cook chicken skewers, in 2 batches, turning, for 6 minutes or until golden brown and cooked. Combine the wombok, carrots, bean shoots and coriander in a large bowl.
Combine the lime juice, fish sauce and sugar in a small jug. Pour the dressing over the salad and toss to combine. Divide the salad among plates and top with the skewers. Sprinkle with peanuts and enjoy!
Have a super week ahead and enjoy eating well and staying healthy!