Serves 4
Sunflower oil for deep frying
1 large carrot, peeled
1 courgette
2 smoked chicken breasts
salad leaves, to serve
FOR THE DRESSING
1 tsp finely-grated ginger
2 tbsp white wine vinegar
1 tbsp dark soy sauce
2 tbsp vegetable oil
2 tbsp toasted sesame oil
salt and freshly-ground black pepper
Heat a deep-fat fryer fi lled with sunfl ower oil to
170°C/340°F. Shave the carrot and courgette into thin
strips or ribbons, using a potato peeler or mandolin.
Blanch the strips in boiling salted water for about one
minute, until just tender.
Immediately remove and drain well on kitchen paper.
Working in batches, deep fry the strips for about
30 seconds to one minute, until crisp and golden
brown. Drain well on kitchen paper.
Meanwhile, make the dressing. Place the ginger
in a small bowl with the white wine vinegar and soy
sauce and stir together. Slowly whisk in the vegetable
and sesame oils to emulsify and thicken. Season to
taste.
Next, slice the chicken breasts thinly and arrange
in the centre of each serving plate. Pile some salad
leaves in the centre of the chicken, then arrange the
crisp vegetable ribbons around the outside of the
plate. Spoon the dressing over the salad and chicken
and serve.
