Make the peanut sauce

• Whisk the peanut butter, soy sauce, lime juice and honey with a splash of warm water until smooth.
• Set aside for the chicken slaw and spring roll salad.

Cook the orzo and croutons

• Boil the orzo in salted water until al dente, then drain and cool.
• Tear the bread into chunks and fry in olive oil until golden and crisp.

Assemble the pepperoncini & crouton orzo salad

• Toss the cooled orzo with the croutons, sliced pepperoncini, lemon juice, olive oil and grated parmesan.
• Season with salt and mix well.

Roast the asparagus

• Toss the asparagus with olive oil and salt on a tray.
• Roast at 200 °C until tender and lightly charred.

Toast the breadcrumbs

• Fry the panko with the minced garlic in olive oil until golden and fragrant.
• Season with salt.

Finish the asparagus & breadcrumb salad

• Arrange the roasted asparagus on a plate.
• Spoon over the garlicky breadcrumbs, lemon juice and shaved parmesan.

Cook the chicken

• Season the chicken breast with salt and cook in a pan until golden and cooked through.
• Rest, then slice into strips.

Make the chicken slaw salad

• Toss the shredded green cabbage with the spring onion, coriander, rice vinegar and sesame oil.
• Top with the sliced chicken and drizzle generously with the peanut sauce.

Roll the spring roll salad

• Soak a rice paper wrapper in warm water until pliable.
• Fill with rice noodles, carrot, cucumber, red cabbage and mint, then roll up tightly.
• Repeat with the remaining wrappers and serve with the peanut sauce for dipping.