Low fructose / Gluten free
Serves 42 chicken breast fillets, cut into thin strips
olive oil
sea salt
a handful of alfalfa sprouts
2 large handfuls of mixed lettuce leaves
1 cucumber, cut into fine strips
2 carrots, cut into fine strips
1 tbsp sesame seeds
dressing
3 tbsp of natural peanut butter (no added sugars/salt or preservatives - just peanuts!)
2 tbsp roasted sesame oil
1 tbsp olive oil
2 tbsp rice malt syrup
1 red chilli, seeds removed, finely chopped
juice from 1 lime
To make the dressing, combine all ingredients in a jar and shake well. If the peanut butter is a bit hard, soften in the microwave first for 10-15 seconds.
Then, toss the sesame seeds in a dry hot pan until slightly golden and set aside to cool.
Heat a little olive oil in the pan and add the chicken strips, cook until lightly brown. Sprinkle with some sea salt and set aside.
Combine the sprouts, cucumber, and carrots in a large bowl. Mix through the chicken and sesame seeds. Drizzle with the dressing when ready to serve.
Hi,
ReplyDeleteI just now started following your blog as im diagonised recently that im suffering with fructose malabsorbtion.
I wanted to ask you, whether carrot is fructose free or not, as my doctor suggested me not to eat carrot.
Im a vegeterian, do you think i have very less options of eating vegetables compared to non vegeterians.
Thank you