I’ve recently arranged an exciting collaborative series with Savse Smoothies which will involve me incorporating their drinks into my recipes! I will be posting a recipe every couple of weeks and hope to show that whilst their products are really delicious on their own, they can also be used in lots of tasty dishes, both savoury and sweet.
Savse, if you aren’t aware of the brand, specialise in healthy smoothies made up of raw, fresh fruit and vegetables. They sell a core range of five ‘Super’ smoothies (red, orange, purple, blue and green) and make many more specialised drinks. It might come as a surprise looking at my incredibly indulgent bakes, but I eat very healthily and really enjoy cooking with fresh ingredients so this opportunity is really exciting (and a bit of a challenge!).
The first recipe I’ve come up with is inspired by the mango and carrot flavours in the Super Orange smoothie (part of the Savse core range). The street style salad is really fresh and marinating the chicken in the smoothie gives it a sweetness which cuts through the classic Thai flavours of chilli, ginger and coriander I’ve used. I’d recommend making this in bulk on a Sunday night and then portioning it up for no fuss weekday lunches!
Ingredients (Serves 4):
- For the chicken: 4 chicken breasts, 2/3 bottle Savse Super Orange smoothie, 3cm piece ginger (grated), salt and pepper, oil for pan frying
- For the salad: 4 grated carrots, 2 large handfuls bean sprouts, 2 thinly sliced red peppers, 1 thinly sliced red onion, large bunch coriander (chopped), small bunch parsley (chopped), 200g roughly chopped cashews, 1-2 red chillies (sliced), bunch spring onions (sliced)
- For the dressing: remaining 1/3 Savse Super Orange smoothie, 3tbsp white wine vinegar, 2tbsp soy sauce, 1tbsp honey, juice 1 lime, 2 cloves garlic (crushed)
- Slice the chicken breasts into three large pieces and place in a shallow tray. Season with salt and pepper, pour over the smoothie and add the grated ginger. Cover and marinade for a minimum of 2 hours.
- For the salad, toss together the carrot, bean sprouts, red pepper, red onion, coriander, parsley, cashews, chillies and spring onions. Set aside.
- For the dressing, whisk together the remaining smoothie, vinegar, soy, honey and lime juice.
- Heat some oil (olive oil, rape seed or coconut oil is good) in a frying pan, drain excess liquid from the chicken then fry quickly over a high heat until you achieve some golden colouring and the meat is cooked through.
- Dress the salad until thoroughly coated then pile onto a plate. Add the chicken and pour over any juices. Garnish with more cashews, coriander and chilli slices.