Simple, fresh, and absolutely delicious – Peter’s Easter inspired recipe is sure to impress any time of year.
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Banana Blossom, Chilli Jam and Chicken Salad
Serves: 5-6
Prep Time: 40-60 minutes
Cooking Time: 5 minutes
Our All Day Rosé… well, it’s simply scrumptious! This Grenache is dry and has mouth-watering watermelon and wild strawberry flavours, and you can enjoy this baby with food or not! If you choose food, then you can’t go past this Asian salad. Well done Clarkey, a match made in heaven.
Ingredients
For the salad:
½ banana blossom
1 steamed and shredded chicken breasts
½ red onion, sliced
¼ bunch mint, picked
¼ bunch coriander, chopped
¼ bunch spring onion, sliced
1 cup toasted coconut
1 sliced long red chillies
2 stalks lemongrass, sliced
8 kaffir lime leaves, shredded
¼ cup chilli jam dressing
¼ cup coconut cream
¼ cup nam jim
Crispy shallots
Soft boiled eggs
Chilli Jam Dressing:
2 Tablespoon lime juice
1 ½ tablespoon fish sauce
1 ½ tablespoon palm sugar
1 tablespoon chilli jam
1 tablespoon coconut cream
Method
Place all salad ingredients except for the crispy shallots, coconut and steamed eggs in a bowl, add dressing and turn gently.
Mix in crispy shallots and coconut and serve straight away with steamed eggs.
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