South African Garden and Home – September 2019

EFFORTLESS ENTERTAINING

RECIPES AND STYLING

LYN WOODWARD

PHOTOGRAPHS

CHRISTOPH HOFFMANN

CHICKEN AND

CASHEW RICE

NOODLE SALAD

(Serves 4)

FOR THE MARINADE

5ml fresh ginger, finely grated

1 clove garlic, crushed

15ml oyster sauce

30ml tamari or light soy sauce

15ml sesame oil or

sunflower oil

FOR THE SALAD

4 chicken breast fillets

100g raw cashew nuts

300g wide rice noodles

1 medium carrot, peeled and

sliced into matchsticks

1 Mediterranean cucumber,

sliced into matchsticks

100g fresh bean sprouts

2 red chillies, thinly

sliced (optional)

60ml fresh coriander leaves

15ml fresh mint leaves

FOR THE DRESSING

1 lime, zest and juice

45ml rice wine vinegar

10ml sugar

10ml sesame oil

45ml sunflower oil

5ml pickled ginger,

finely chopped

1 red chilli, deseeded

and finely chopped

TO SERVE

2 limes, quartered

1. Whisk the marinade

ingredients together and coat

the chicken breasts in the

mixture. Cover and place

in the fridge for at least

30 minutes to marinate.

2. Preheat the oven to 160°C.

Arrange the cashew nuts in a

single layer on a baking sheet

and lightly toast them in the

oven for 5–7 minutes.

LIGHT

Fresh flavours make these easy-to-

prepare dishes a must for a spring lunch

On the

side