Spiced smoky barbecued chicken
Try Aussie chef Ben O'Donoghue's bonza barbecued chook - it really is finger licking good
Thai salad
- Preparation and cooking time
- Prep:
- Easy
- Serves 4
Skip to ingredients
Ingredients
- 1 cucumber, cut into ribbons with a peeler
- 1 Little Gem lettuce, shredded
- 140g beansprouts
- bunch coriander, leaves roughly chopped
- bunch mint, leaves roughly chopped
For the dressing
- 1 tsp rice wine vinegar
- 1 tbsp fish sauce
- ½ tsp light muscovado sugar
- 2 red chillies, deseded and finely chopped
Method
- STEP 1
Mix the dressing ingredients together, stirring until the sugar is dissolved.
- STEP 2
Place the salad ingredients in a bowl, then pour over the dressing, mixing well to combine. Serve immediately.
