Tegel Deli-fresh Tenders & Quinoa Salad
Ingredients
100mls Water
25mls Lime juice
50mls Fish sauce
25g Raw sugar
1 tsp Garlic (peeled & finely chopped)
1 Tbsp Red chili (seeded & finely diced)
2 Tbsp Canola oil
1 tsp Sea salt flakes
280g Tegel Deli-fresh Sweet Chili Chicken
tenderloins
ΒΌ Rockmelon (seeded & diced)
1 cup Brazil nuts (smashed & toasted)
150g Snow peas (cut in half & blanched)
250g Goats feta (cubed)
1 cup Quinoa (cooked in boiling
water)
Method
Pre-heat the oven grill.
To make the vinaigrette, in a mixing bowl whisk
together the water, lime juice, fish sauce, raw sugar, garlic, red
chili and canola oil.
Adjust the flavour with sea salt.
On a baking tray lined with tin foil, drizzle with a
little extra canola oil and place the chicken tenderloins on the
tray.
Warm under the grill for 2 minutes.
Meanwhile, in a large mixing bowl, toss together the
rockmelon, brazil nuts, snow peas, goats feta and quinoa with some
of the vinaigrette.
Season with sea salt and milled pepper.
On dinner plates or a large platter, place down the
salad and top with the chicken tenderloins and finish with a little
more vinaigrette over the dish and
serve.
