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
Peel the prawns and keep them in the fridge until needed.
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.
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.
Pile onto a serving platter or place into individual bowls and sprinkle with the sesame seed