Zucchini spinach salad with chicken skewers

Name: Zucchini spinach salad with chicken skewers
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 250 g Chicken filet; 1 piece(s) (approx. 2 cm) Ginger; 2 TABLESPOONS Soy sauce; 1⁄2 Tsp Sambal Oelek; 1 TEASPOON + some brown sugar; 1⁄2 Organic Lemon; 1 Garlic clove; 1 TEASPOON medium hot mustard; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Olive oil; 100 g young leaf spinach; 400 g Courgette; 2 TABLESPOONS Oil; 50 g roasted salted; 7-10 Tbsp Peanuts; 8 wooden skewers

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

250 g Chicken filet
1 piece(s) (approx. 2 cm) Ginger
2 TABLESPOONS Soy sauce
1⁄2 Tsp Sambal Oelek
1 TEASPOON + some brown sugar
1⁄2 Organic Lemon
1 Garlic clove
1 TEASPOON medium hot mustard
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Olive oil
100 g young leaf spinach
400 g Courgette
2 TABLESPOONS Oil
50 g roasted salted
7-10 Tbsp Peanuts
8 wooden skewers

Directions

1
Wash the meat, dab dry and cut lengthwise into 8 strips. Peel ginger and chop finely. Mix with soy sauce, Sambal Oelek and 1 teaspoon sugar. Cover the meat in the marinade and marinate in the fridge for about 30 minutes.
2
Using a zest ripper, peel thin strips from the lemon. Squeeze the lemon. Peel garlic and chop finely. Mix garlic, mustard, lemon juice, salt, pepper, some sugar, 1-2 tablespoons of water and olive oil.
3
Wash the spinach thoroughly and drain well. Clean, wash and dry zucchini and slice them into thin slices. Remove the meat from the marinade, dab dry and place on the wooden skewers in a wavy pattern.
4
Heat 1 tablespoon of oil in a large frying pan. Brown the zucchini slices in it. Remove and place on kitchen paper. Add 1 tbsp. oil to the frying fat and fry the saté skewers for 2-3 minutes while turning them until crispy.
5
Mix spinach, zucchini, peanuts and dressing and arrange with the chicken skewers. Sprinkle lemon strips over the salad.