- Meat
Ingredients
- 1 x 400ml tin of coconut milk
- 4 deboned and skinless chicken breasts
- Salt and freshly ground black pepper
- 10 fresh Brussels sprouts
- 40ml olive oil
- 200g baby spinach leaves
- 200g sugar snap peas
- 300g exotic baby green tomatoes (or tomatoes of your choice)
- 4 fresh figs, cut in half
- 120g blackberries
- 50g fresh coconut shavings
- 6 ? 8 pea shoots sprigs
- 1 fresh lime
- 100ml olive oil
- 40ml lime juice
- Grated rind of 1 lime
- 1 clove of garlic, crushed
- Salt and freshly ground black pepper
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Method
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1Preheat the oven to 180°C.
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2Pour the coconut milk into a non-stick pan over a moderate heat. Carefully place the chicken breasts into the coconut milk and season with salt and pepper. Cover the pan with a lid and poach the chicken for about 15 ? 20 minutes, until cooked. Remove from the heat and leave to cool.
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3Loosen the Brussels sprouts leaves and place on a nonstick baking tray. Drizzle with olive oil and season with salt. Place in the oven for 15 ? 20 minutes until crisp. Remove and let cool.
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4Take the cooled chicken breasts out of the coconut milk and cut into slices. Arrange the chicken, spinach leaves, sugar snap peas, tomatoes, figs and blackberries on a Le Creuset Barbecue Platter. Sprinkle coconut shavings and pea shoots over. Place the fresh lime on the platter.
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5To make the dressing, mix all the ingredients together in a bowl. Drizzle over the salad and serve.
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6Cook's note: Coconut cream can also be used to poach the chicken in ? the result will be creamier.