Iced berry mousse cake
A frozen dessert like this is always useful when entertaining... and the bright pink mousse will be a talking point!
Thai shredded chicken & runner bean salad
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Serves 4
Skip to ingredients
- 200g runner beans(or any other green bean), topped and tailed
- 1 red chillihalved and finely sliced, use a bird's eye chilli for more heat
- 2 shallotsfinely sliced
- 1 lemongrassfinely sliced
- 2cm piece gingershredded
- 2 cooked, skinless chicken breasts
- small bunch mintleaves
- large bunch Thai basil or coriander
- 1 limecut in wedges or cheeks, to serve
- steamed jasmine riceto serve
Coconut dressing
- 100ml coconut cream
- 1 garlic clovecrushed
- 3 tbsp fish sauce
- 1 tsp sugar
- juice 1 lime
- 1 bird's eye chillifinely diced
Nutrition: per serving
- kcal214
- fat11glow
- saturates8g
- carbs6g
- sugars5g
- fibre1g
- protein23g
- salt2.31g
Method
step 1
Run a potato peeler down either side of the beans to remove any stringy bits. Cut into strips using a bean slicer, or on the diagonal into 2cm pieces. Cook the beans in simmering salted water for 4 mins or until tender but still bright green. Drain and put in a bowl with the chilli, shallots, lemongrass and ginger. Pull the chicken breasts into shreds using your fingers and add to the bowl.
step 2
Make the dressing. Mix the coconut with the garlic, fish sauce, sugar, lime and chilli. Tear the mint and Thai basil over the chicken and toss everything together. Pile onto a plate and pour over the dressing. Serve with the lime to squeeze over and jasmine rice.
