Ingredients
The following ingredients have 4 Servings
- Salad leaves of your choice for 4 (I used a mix of garden salads and butter lettuce)
- 1 sliced red bell pepper
- ½ a small rock melon (sliced (watermelon or honeydew will also work))
- 2 chicken breasts poached and shredded (or leftover chicken (about 12 -14 oz/ 350-400 g))
- about ½ cup of coconut sambol (more, if you prefer)
- Tamarind dressing
- ½ cup desiccated (unsweetened coconut (or fresh coconut if available))
- ¼ cup finely chopped onions
- 1 tbsp finely chopped lemongrass (or minced lemongrass paste)
- 1 tsp cayenne pepper
- ¼ tsp sugar
- salt to taste
- 2-4 tsp lemon juice
- 2 tbsp tamarind paste
- 1 tsp soy sauce
- 2 tsp grated ginger
- 1 tbsp brown sugar
- ½ tsp cumin
- 1 tbsp red chilli flakes
- 2 tbsp finely chopped red onion
- 3 tbsp packed chopped parsley
- ¼ cup oil (vegetable oil or peanut oil)
- water to thin out the dressing
