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4 Summer Salads: Spring Roll, Pepperoncini & Crouton Orzo, Asparagus & Breadcrumb, Chicken Slaw with Peanut Sauce
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4 Summer Salads: Spring Roll, Pepperoncini & Crouton Orzo, Asparagus & Breadcrumb, Chicken Slaw with Peanut Sauce

1 hServes 4Nutri-Score B€€
from @sammymontgoms12 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • rice paper wrappersPantry4 pieces
  • rice vermicelli noodles (cooked and cooled)Grains100 g
  • carrot (julienned)Produce1 piece
  • cucumber (julienned)Produce1 piece
  • red cabbage (finely shredded)Produce150 g
  • mint (leaves picked)Produce10 g
  • peanut butterPantry60 g
  • soy saucePantry30 ml
  • lime (juiced)Produce1 piece
  • honeyPantry15 ml
  • orzoGrains200 g
  • bread (torn into chunks)Bakery100 g
  • pepperoncini (sliced)Pantry80 g
  • olive oilPantry60 ml
  • lemon (juiced)Produce1 piece
  • parmesan (grated)Dairy40 g
  • asparagus (trimmed)Produce300 g
  • panko breadcrumbsPantry50 g
  • garlic (minced)Produce2 pieces
  • chicken breastMeat400 g
  • green cabbage (finely shredded)Produce300 g
  • spring onion (sliced)Produce3 pieces
  • coriander (chopped)Produce15 g
  • rice vinegarPantry30 ml
  • sesame oilPantry15 ml
  • saltSpices5 g

per serving

Nutrition

529kcal

Carbs
53 g
Proteins
26 g
Fat
24 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Saucepan
  • Mixing bowl
  • Whisk
  • Colander

step by step

Method

  1. 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.
    Step 1

  2. 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.
    Step 2

  3. 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.
    Step 3

  4. Roast the asparagus

    • Toss the asparagus with olive oil and salt on a tray.
    • Roast at 200 °C until tender and lightly charred.
    Step 4

  5. Toast the breadcrumbs

    • Fry the panko with the minced garlic in olive oil until golden and fragrant.
    • Season with salt.
    Step 5

  6. Finish the asparagus & breadcrumb salad

    • Arrange the roasted asparagus on a plate.
    • Spoon over the garlicky breadcrumbs, lemon juice and shaved parmesan.
    Step 6

  7. Cook the chicken

    • Season the chicken breast with salt and cook in a pan until golden and cooked through.
    • Rest, then slice into strips.
    Step 7

  8. 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.
    Step 8

  9. 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.
    Step 9
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