Lemon, Ginger Four Herb Salad with Lemongrass Chicken Satay Skewers

Organic Gardener - MookWe had a ball presenting on the Lindemans Open Garden stage over the weekend at the inaugural Australian Garden Show Sydney.

This recipe was a bit hit with the lovely people who came to see us … we hope you enjoy it!

Phil & Julsx
Serves 4

Lemon, Ginger Four Herb Salad

1/4  wombok, finely sliced
1 cup red cabbage, finely sliced
1 bunch baby asparagus, trimmed, blanched
6 green onions, finely sliced
250g punnet cherry tomatoes, halved
1 cup bean sprouts, trimmed
1 carrot, peeled, thinly sliced with a peeler
1 cup basil leaves, torn
1 cup mint leaves, finely chopped
1 cup flat leaf parsley, finely chopped
1 cup coriander leaves, finely chopped
1 long red chilli, finely sliced
2 tablespoons macadamia halves, toasted and roughly chopped

Lemon, Ginger Dressing

Juice of 2 lemons
2 tablespoons grated palm sugar
2 tablespoons freshly grated ginger
4 garlic cloves, crushed

Lemongrass Chicken

12 chicken tenderloins
6 lemongrass stalks
Macadamia oil for brushing


6 green onions finely sliced
2cm piece of ginger, roughly chopped
2 lemongrass stalks, white part only, finely chopped
1 thin slice of galangal
1 tablespoon ground coriander
1 tablespoon palm sugar
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 tablespoon fish sauce

Macadamia Satay Sauce

1/2 cup Macadamia butter
1/4 cup Davidson Plum Chilli Sauce (or Sweet Chilli Sauce)
165ml coconut cream
2 tablespoons soy sauce
1 tablespoon fish sauce
2 tablespoons lime juice

In a large bowl, combine all the salad ingredients and set aside. Place the dressing ingredients in a medium bowl and whisk until combined. Pour the dressing over the salad just before serving and gently toss.

For the spice paste, process the ingredients in a small food processor until finely chopped, transfer to a non-reactive bowl.

Add the chicken to the spice paste and mix well to coat, cover and refrigerate for a few hours. Halve each lemongrass stem into 2 lengths and soak in water for one hour to prevent burning. Thread the chicken onto the lemongrass.

Place macadamia butter, chilli sauce, coconut cream, soy sauce, fish sauce and limejuice in a saucepan over medium heat. Cook, stirring for 3 to 5 minutes or until combined.

Preheat a char-grill over a high heat. Lightly brush the chicken skewers with oil. Cook the skewers, turning occasionally, about 5-6 minutes or until cooked.

Serve the chicken skewers with the salad and warm satay sauce.

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