Lemongrass Chicken with Spicy Thai-Style Dressing

• In a bowl, combine the chicken with the lemongrass, the ketjap and half of the garlic.
• Finely chop the scallions and separate the white part from the greens.
• Heat a drizzle of sunflower oil in a frying pan over medium-high heat and fry the chicken for 5 minutes per side.
• Add the white part of the scallions and fry for 1 - 2 more minutes.

• Deseed the green chilli pepper* and transfer to a tall container.
• Zest the lime and cut it into wedges.
• Add the lime zest to the tall container and squeeze 1 lime wedge per person directly into it.
• Add the Thai basil, the mayonnaise and the honey. 

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

• Add 1 tbsp water per person, the fish sauce* and the reserved spinach, along with the rest of the garlic and half of the scallion greens.
• Add some extra virgin olive oil as preferred, then use an immersion blender to process into a smooth dressing.
• Season to taste with salt and pepper.

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

• Grate the carrots.
• Transfer the quinoa to a large salad bowl, along with the red cabbage, the carrot and the rest of the scallion greens.
• Season with salt and pepper, then add half of the dressing and toss well to combine.
• Roughly chop the peanuts.

Did you know... the cabbage in this recipe contains Vitamin C, which improves iron absorption from plant sources.