Gluten and Dairy Free Sweet Chilli Salad Bowl

Hello everyone

I’ve had this recipe typed up and sitting without a photograph for what seems like ages.  I picked up this pretty bowl in Penrith on my travels and it is perfect for this sweet chilli salad photo.  I finally got round to making it for lunch on Saturday and luckily it was as tasty as I had hoped.

It is based on a Korean dish called Bibimbap –  which literally means mixed rice.  The traditional version is a base of rice with sautéed vegetables, chicken, a chilli pepper sauce and either a raw or a fried egg.  I’ve made this lighter salad version which is perfect for either lunch or dinner.

Enjoy!

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Gluten and Dairy Free Sweet Chilli Salad Bowl

 

Gluten and Dairy Free Sweet Chilli Salad Bowl

Serves 1

Ingredients

  • 1 handful of spinach leaves
  • 1/2 small cucumber, finely sliced
  • 4 cherry tomatoes, halved
  • 1/2 carrot, grated
  • 1/2 pepper, cut into thin strips
  • 1 spring onion, sliced
  • 1 tablespoon cashew nuts
  • 1 chicken breast
  • 1 teaspoon sesame seeds
  • 1 tablespoon sweet chilli sauce, check it is gluten and dairy free
  • 1 egg

Directions

  1. Cook the chicken breast for 12-15 minutes in a shallow pan or until the juices run clear
  2. Fry the egg until crisp at the edges
  3. Place all the vegetables in a bowl
  4. Top with the chicken and egg
  5. Drizzle on the sweet chilli sauce and sprinkle with the sesame seeds
  6. Season with salt and pepper

Gluten and Dairy Free Fattoush Salad

Serves 2

Ingredients

For the salad:

  • 2 ripe tomatoes, diced
  • 1/2 cucumber, diced
  • 1 pepper, diced
  • 1/2 red onion, finely sliced
  • 1 gluten free pitta bread, cut into squares
  • salt and pepper, for seasoning

For the dressing:

  • 1 garlic clove, minced
  • 2 tablespoons lemon juice
  • I tablespoon olive oil
  • 1 tablespoon fresh parsley, chopped

Method

  1. Heat a drizzle of olive oil in a frying pan over a medium heat
  2. Fry the pitta squares until golden brown
  3. Set aside to cool
  4. Make the dressing by whisking together the garlic, lemon juice, olive oil and parsley
  5. Place the tomato, cucumber, pepper, onion and pitta in a bowl
  6. Stir in the dressing and season with salt and pepper

Gluten and Dairy Free Rainbow Chicken Satay Salad

Image Text

I’ve called this the rainbow salad due to the variety of colours, the picture doesn’t do it justice as I took it at night time when the light wasn’t natural. This also makes a great pack lunch as you can make up the chicken and vegetables and take the satay dressing in a little tub to drizzle over.

Enjoy!

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Gluten and Dairy Free Rainbow Chicken Satay Salad Recipe