Thai Satay Salad

Ingredients

Serves 4

• 2 chicken breasts

• 100g carrot

• 150g red cabbage

• 150g celeriac

• 1 banana shallot

• 1 red chilli

• 30g fresh coriander

• 2 tbsp rice vinegar

• 2 tbsp fish sauce

• 3 tbsp crunchy peanut butter

• 2 tsp lemongrass paste

• juice of 1/2 lime

• 1 tbsp cold water

• 1/2 onion

• 12 black peppercorns

Method

The first thing to do is make sure you have a very large bowl to mix everything in. Then take your red cabbage and slice into strips. Follow this with the carrot and celeriac which need to be sliced into 1-2mm thick batons just over an inch long so everything is nice and bite sized. You shouldn't ever need a knife when eating this. If you have a mandolin it's perfect here but can be done just with a knife and a bit of time.

Put all these in the bowl then halve your shallot and chilli lengthwise and slice these across into thin strips. Now roughly chop the coriander and add all these to the sliced vegetables.

Now for the sauce. Quite simply mix the vinegar, fish sauce, peanut butter, lemongrass and lime juice with a tablespoon of water in a glass until you have a silky sauce. Pour this over the veg then get your hands dirty and mix it all through. Once that is done it can sit in the fridge until it's ready to be eaten.

If you are making this as a main meal adding in the chicken helps bulk it out to make a great salad for a hot summer evening. To do this just bring a pan of water to the boil then add in a dozen black peppercorns and half an onion. Put the chicken breasts in then bring back to a boil and simmer with the lid on for 15 mins.

Once done remove the chicken and tear into strips before adding warm to the mixed salad. Stir in and serve with a nice cold beer and a wedge of lime on the side.