1 Pink pomelo
100 grams of lamb’s lettuce
300 grams of chicken thigh
1 organic stock cube
2 tablespoons mayonnaise
1 thumb of ginger
3 garlic cloves
small piece of chilli pepper
fresh mint and/or coriander
This salad can be eaten lukewarm as a main course with, for example, some rice and/or (cassava) prawn crackers. The salad is a combination of flavours such as sweet, sour, bitter, salty and a little spicy. The salad looks great with the pink pomelo, but if you can't get it, it's just as delicious with a regular (honey) pomelo.
Cook the chicken thigh on a moderate heat in (chicken) stock for 20 minutes. Use two forks to pull the chicken thigh into pulled chicken.
Cut off the top and bottom of the pomelo. Cut the skin around a little so you can break the fruit into four pieces. Now break and pull the segments from the skin, and the pomelo is ready.
Cut the cucumber and fennel into equally thin slices. Cut out the core of the fennel. For the cucumber, you can use a teaspoon to scrape out the seeds lengthwise. We will use the juice as a base for the dressing. Also cut the piece of chilli pepper into rings or pieces. If you don't like them spicy, remove the seeds.
Make the dressing. Mix the seeds of the cucumber with mayonnaise, grated fresh ginger, pressed garlic and lime juice. Season to taste with a pinch of salt and pepper.
Prepare the salad and mix the lamb's lettuce with the dressing of raw vegetables, pink pomelo and chicken strips. Garnish with fresh chopped mint and coriander. Serve with boiled rice and/or (cassava) prawn crackers.