Cajun Chick'n Peanut Salad

METHOD

Soak the soy flakes in a bowl with 300ml water and set aside for 10 minutes.

For the salad slice the red cabbage, carrot and spring onion thinly and roughly chop the salted peanuts and place in a large bowl. Heat a dry pan and fry the sesame seeds for 2 mins until fragrant and set aside to cool.

Heat a pan to a medium heat and fry your garlic in olive oil for 30 seconds until fragrant, don’t let it brown. Add the cajun spice mix and fry for a further 30 seconds before adding your soaked soy flakes. Continue to cook for 3-5 minutes until everything is fully coated in the spices and looks glossy and golden.

For the dressing whisk the peanut butter, juice of lime, sesame oil and water in a small bowl. You want a smooth and drizzling consistency here, so may need to add a touch more water.

In a bowl add the dressing to the chopped salad with peanuts, soy flakes, and toasted sesame seeds. Mix well until coated in the dressing.

Plate up and serve with a sprinkle of chopped spring onions.