Coconutty carrot & chicken salad with cashew & coriander pesto
Quite a wordy recipe tonight, but there are just so many great flavours in this dish that it was almost impossible to trim it down to this lengthy sentence!
I really fancied a light dinner tonight, but being a Saturday I felt I deserved something that was still special. I swayed between making a beef massaman curry and popping to our amazing local Chinese (Lamoon in Camberwell) a few times, but then remembered a certain carrot & sesame salad recipe I often make. I fancied something similarly fresh, light and mooreish, but with an Asian twist. So this is what I came up with – a coconutty version of the salad, spiked with lime, chilli and mint, with added chicken to bulk it up into a proper main course. But I fancied taking it to another more exciting place by making a dressing with a slightly saltier, sharp tang and created a sesame-infused pesto made with cashew nuts and coriander that turned out to be a really great move. Please, if you are going to try this recipe, don’t leave this element out! It makes the dish.