CHARGRILLED BROCCOLI AND CHICKEN SATAY SALAD

Ingredients

• 2 tbsp Olive oil
• 4 Chicken breast fillets, cut into strips
• 2 Rooster potatoes, cut into cubes
• 1 Large head of broccoli, cut into small florets
• 1 Red onion, cut into thin wedges

FOR THE SATAY SAUCE

• 2 tbsp Peanut butter
• 1-inch Piece of ginger, finely grated
• 1 1/2 tbsp Soy sauce
• 1 tsp Sesame oil
• 1 Lime, juiced

TO SERVE

• 1 Carrot, peeled and cut into ribbons
• 4 Scallions, thinly sliced
• 1 Red chilli, deseeded and finely chopped
• 40g Roasted unsalted peanuts, coarsely chopped
• 2 tsp Sesame seeds, lightly toasted

Method

1. Preheat a chargrill or barbecue to a high heat. Brush the chicken with half the olive oil and cook on the grill until thoroughly cooked.
2. Add the onion and broccoli and cook until slightly charred and tender. Keep warm.
3. Meanwhile, preheat an air fryer or oven to 200°C. In a bowl toss the potato cubes in the remaining olive oil in a bowl until well coated. Add to the air fryer or oven and cook for 15-20 minutes until crisp and tender.
4. For the satay sauce, combine the peanut butter, ginger, soy sauce, sesame oil, and lime juice in a small jar. Seal the jar tightly with a lid and shake vigorously until ingredients are mixed forming a smooth sauce. As an option, add to 1-2 teaspoons of warm water if the sauce is too thick.
5. Arrange the chicken, broccoli, potatoes, and onion onto serving plates. Drizzle the satay sauce on top and garnish with carrot ribbons, scallions, chopped peanuts, and sesame seeds before serving.