Thai Style Lemon Myrtle Rice Salad

Serves: 4

Ingredients:

» 2 bunches asparagus, ends trimmed and halved crossways
» 2 tablespoons olive oil
» 3 teaspoons Outback Spirit Crushed Garlic Lemon Myrtle & Black Pepper
» 2 stalks of Lemongrass finely chopped
» 4 spring onions, finely sliced
» 3 cups shredded cooked chicken, skin removed
» 1 cup chopped mint
» 1 cup chopped coriander leaves
» 4 cups cooked jasmine rice
» ¼ bottle Outback Spirit Lemon Myrtle Coconut Chilli Sauce
» 1 tablespoons Fish sauce
» 1 tablespoon lime juice

Preparation:

1. Heat the oil in a wok with the Outback Spirit Crushed Garlic Lemon Myrtle & Black Pepper. Toss in the lemongrass and spring onion and cook for 3 minutes.

2. In a large bowl toss together the chicken, mint, coriander, rice and cooked lemongrass and onions and garlic.

3. Whisk together the Outback Spirit Lemon Myrtle Coconut Chilli Sauce with the fish sauce and fresh lime juice and pour over the salad, tossing again to mix thoroughly.

4. Chill and serve

 
 
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