Tastes of summer

Keep that holiday entertaining vibe going with fresh, flavourful dishes that showcase sun-kissed seasonal ingredients.

POACHED CHICKEN SALAD WITH AVOCADO & GREEN PAPAYA

PREP + COOK TIME 35 MINUTES SERVES 4

1 stalk fresh lemongrass, trimmed, bruised

1 bunch fresh coriander with roots, washed well

2 skinless chicken breast fillets (400g)

2 baby cos lettuce, trimmed, cut lengthways into quarters

500g green papaya, peeled, cut into long, thin strips

2 medium (500g) ripe avocados, cut lengthways into quarters

2 green onions, sliced thinly

20 fresh mint leaves

2 tablespoons Asian fried shallots

TAMARIND DRESSING

2 tablespoons tamarind purée

1 tablespoon palm sugar

2 teaspoons finely grated fresh ginger

1 teaspoon soy sauce

½ teaspoon ground cumin

1 fresh long red chilli, seeded, sliced thinly

1 Fill a medium saucepan with water. Add lemongrass and the roots and stems of the coriander. Season generously with salt; bring to the boil. Add chicken; cover with a lid. Remove from heat; set aside for 20 minutes.

2 Make tamarind dressing.

3 Place lettuce on a serving platter; top with papaya and avocado.

4 Remove chicken from pan. When cool enough to handle, shred meat. Add meat to salad; sprinkle with onion, mint, coriander leaves and shallots. Drizzle with tamarind dressing to serve.

TAMARIND DRESSING

Combine ingredients in a screw−top jar. Add ¼ cup (60ml) water; shake until sugar dissolves.