Serves: 4
Prep time:
| Large sweet potato | 1 |
| Birch & Waite Roasted Sesame Dressing | 1/2 bottle |
| Boneless chicken thighs | 500g |
| Garlic powder | 1 tsp |
| Smoked paprika | 1 tsp |
| Salt flakes | 1/2 tsp |
| Olive oil | 1 tbsp |
| Red cabbage, shredded | 2 cups |
| Green cabbage, shredded | 2 cups |
| Carrot, julienned | 1 |
| Spring onion, chopped | 2 |
| Cashew nuts, toasted | 1/2 cup |
| Soy sauce | 1tbsp |
| Cooking sake | 1 tbsp |
| Sesame oil | 1 tsp |
| Coriander, chopped | 1/2 |
| Edamame beans | 1/4 cup |
| Sesame seeds, to garnish | 1/4 |
Method
- Preheat oven to 220°C.
- Prick the sweet potato all over with a fork, place on a baking tray and roast in the oven for 60 min.
- Remove sweet potato and set aside to cool slightly. Cut the skin and peel it back, then scoop the flesh into a bowl.
- In the bowl add 1-2 tbsp of Birch & Waite Roasted Sesame Dressing and mix well until smooth.
- Cut the chicken thighs into 1-inch pieces and place in a bowl with garlic powder, paprika and salt.
- Heat oil in a grill pan and fry chicken for a few minutes until golden brown and cooked through. Remove and set aside.
- Into a large bowl add cabage, carrot, spring onion, cashew nuts, coriander, edamame beans, cooked chicken, soy sauce, cooking sake and sesame oil. Toss and mix well.
- In a serving bowl, smear the sweet potato puree around thte edge and spoon the chicken salad over the puree. Drizzle generously with the Birch & Waite Roasted Sesame Dressing.
- Garnish with sesame seeds and serve.
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