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I’ve been making this salad for years and just love it! Made it yesterday for my mum and she said it was the best salad ever, so I thought I would share the recipe. My latest salad excitement is the set of Kisag Swiss vegetable peelers I picked up at last weekend’s Grand Designs Live show for only £10 for three, having bought so many more expensive, useless implements in the past that didn’t work half as well. They make julienned and ribboned veggies so lovely and easy for a salad. Seriously one of the best kitchen gadgets I have ever used.

This serves 2-4 but can easily be scaled up/down.

Marinade:

olive oil (a good long glug)

soy sauce (a good splash)

honey (a long squeeze)

peanut butter (1-2 tablespoons)

juice of 2 clementines

a good shake of mild chill powder

a smaller shake of mixed dried herbs or oregano

a handful of fresh herbs (I like oregano or coriander best)

sesame seeds

2 cloves chopped garlic

1 chopped fresh chill pepper

a dash of sesame oil

Mix all this together in a baking dish.

Then thinly slice 2 pointy red peppers and 2 chicken breasts and stir into the marinade. Leave a few hours if possible, or just cook straight away. I grill the mixture for about 25 minutes, stirring and turning a couple of times so that the red peppers and chicken brown nicely under the grill.

In the meantime I prepare a salad bowl full of loads of mild leaves, chopped spring onions, julienned carrot and cucumber, croutons and maybe some more sesame seeds. Here’s a pic: Image

When the chicken and red peppers are done, I pour the whole sizzling dish, including the marinade, onto the salad and toss. It’s incredibly more-ish, even addictive.Image

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