Plant-Based Chicken with Miso Courgette & Edamame Salad

In a small bowl, combine the miso paste* with the honey, the ginger paste and half of the soy sauce (see Tip).

*Take care, this ingredient is salty! Use as preferred.

Health Tip: if you're watching your salt intake, use just a quarter of the soy sauce and then add more later as preferred when serving.

Turn over the courgette and top with the miso sauce. Turn again and reduce the heat, then fry face-down for 1 minute. Heat a drizzle of sunflower oil in a frying pan over medium-high heat. When the oil is nice and hot, fry the plant-based chicken for 7 - 8 minutes. Stir in some sambal as preferred, then season to taste with salt and pepper.

Finely chop the scallions. Deseed and finely chop the red chilli pepper.* In a small bowl, combine the chilli pepper with the sesame oil, the scallions and half of the white wine vinegar. Season to taste with salt and pepper.

*Take care, this ingredient is spicy! Use as preferred.

In a salad bowl, combine the mayonnaise with the rest of the soy sauce. Season to taste with salt and pepper. Slice the cucumber and transfer to the salad bowl. Add the edamame, then toss well to combine. To the rice, add the sugar, a pinch of salt and the rest of the white wine vinegar. Mix well to combine.