A fresh and crisp salad for a cool spring lunch.
TO DRINK: Katbakkies Chenin Blanc is worth hunting down: it’s oaking and sweet-sour apple flavours are perfect for this dish.
Chicken and prawn salad
Instructions
1
Peel the prawns and keep them in the fridge until needed.
2
In a small bowl, combine the cumin, fish sauce, lime juice, olive oil, sesame oil, mint and sugar. Stir until the sugar has dissolved and set aside.
3
Combine the cucumber, chicken, carrot, sprouts, spring onion, lettuce and mint leaves in a large salad bowl. Add the prawns and lightly toss together with the sesame oil mixture.
4
Pile onto a serving platter or place into individual bowls and sprinkle with the sesame seed
