It is officially rosé season here in the south of France. In fact, I’m sipping a nice glass of crisp rosé as I write this post. BIG, HAPPY SIGH! It is Sunday after all – a day for relaxation. I am almost as relaxed, curled up on the terrace sofa in the early evening sun, as I am after a yoga class. Almost. The fact that I have a 2 year old and 4 year old doing laps around my sofa with a Little Tykes car and a toy lawnmower means I am slightly less relaxed but no less happy.
As I shut my eyes and look up to the sun I begin to think of the busy month ahead. Spring in the south of France means the social season has begun. It’s not like our winters are harsh. But the minute the weather warms up and the sun makes more of an appearance the barbecues get rolled out of hibernation and the rosé bottles make their way back into ice buckets. Visitors start to arrive and before we have time to appreciate spring, summer is upon us.
My motto in the kitchen, and in life, is that a little naughty and a lot of nice make for a healthy body and a happy soul. Socializing and entertaining need not be unhealthy. And healthy need not be unflavourful. This is a salad I put on the menu for our recent Cleanse and Reboot (with a few ingredients omitted) but it is also a great salad for a barbecue.
The best thing about this salad is that when you are sitting in the sun eating a healthy salad chock full of raw veggies, your body may just forgive you when you say yes to that second glass of rosé.
I love my spiralizer and it makes for a beautiful salad when your zucchini are long, wispy noodles but if you don’t have one simply julienne the zucchini. I also use my little mandolin for cutting the carrots and cabbage but once again – a knife is just fine! I’m a chef with a lot of gadgets but they are not essential so don’t worry!
- For the chicken:
- ½ cup coconut milk
- 3 teaspoons coconut sugar or honey
- 2 garlic cloves, minced
- 2 teaspoons tamari or soy sauce
- 2 teaspoons lime juice
- 2 teaspoons sesame oil
- 1 teaspoon ground coriander
- ½ teaspoon turmeric
- ½ teaspoon cumin
- ¼ teaspoon cinnamon
- 1 heaped teaspoon minced ginger
- ½ teaspoon himalayan sea salt
- 1½ pounds organic or free-range chicken breasts, thinly sliced lengthwise for skewering
For the Salad
- 2 medium zucchini/courgettes, spiralized or julienned
- 1 large or 2 medium carrots, julienned
- 1 cup of thinly sliced red cabbage (I do mine on a mandolin)
- 1 heaped cup of bean sprouts
- 1 red pepper, thinly sliced
- 1 2-inch piece of cucumber, sliced paper thin
- 1 cup of shelled edamame
- 3 scallions or spring onions, finely sliced
- 1 handful of chopped cilantro/coriander leaves
For the dressing
- 2 garlic cloves, minced
- ½ cup organic, sugar-free peanut butter
- ¼ cup tamari or soy sauce
- ¼ cup water
- ¼ cup lime juice
- 1½ tablespoons maple syrup
- 1 tablespoon toasted sesame oil
- 2 teaspoons minced ginger
- Combine all the marinade ingredients in a pyrex dish or a ziploc bag and toss in the sliced chicken to coat well. Reserve in the refrigerator for 4-6 hours.
- Meanwhile soak your bamboo skewers in water for about 20 minutes.
- Remove the chicken from the marinade and thread onto skewers.
For the Salad:
- Mix all the veggies in a large bowl and toss well.
For the dressing:
- Combine all the ingredients in a blender and puree until smooth.
- Grill skewers on the barbecue or broil/grill them in the oven for about 7 minutes until cooked through.
- Toss the salad with a bit of the dressing and mound onto a serving platter.
- Serve the warm skewers arranged on top of or surrounding the salad and serve remaining sauce on the side for dipping and drizzling.