Album '4' Beyonce 2011
It's hot outside, and I don't really want a sandwich but a fresh and spicy salad.
The inspiration for this recipe came from my friend Jared who is the chef at Kaffeine. He uses mango and makes a dressing from coriander, fish sauce and lime juice.
You have to go for a coffee, cake and brunch!
Dessicated coconut 100g
Dried chilli flakes 70g
Two mini fillets of chicken breast
Maldon sea salt
Dry fry the dessicated coconut and chilli on a low heat until it turns golden brown and smells fragrant.
Turn off and leave to one side
Chop the chicken fillets and season with lots of black pepper and a pinch of salt.
Fry in a bit of olive oil.
Meanwhile lay the spinach on your plate, add as many pomegranate seeds as you like.
Once chicken is done put on top of pomegranate.
Using a teaspoon, spread the coconut and chilli mix on the chicken.
Squeeze the lime juice all over the salad and add some coriander before you serve.