Best Paired with Trebbiano
We love this recipe from Jules Campbell as featured in the latest addition of our Cellar Club News – the perfect summer salad to accompany any BBQ or festive gathering. Try it for yourself this Christmas!
INGREDIENTS:
Salad:
– bunch of basil
– bunch of coriander
– 1 finely sliced cucumber
– 1 finely sliced red capsicum
– 100g finely sliced snow peas
– half red onion finely sliced
– small handful of rocket 30g fried shallots
– 250g shredded cooked chicken
– roasted cashews to serve
Dressing:
– 1/3 cup lime juice
– 1/3 cup malt vinegar
– 2 tablespoons fish sauce
– 1 tablespoon honey
– pinch of hot cayenne pepper
– a few drops of sesame oil
– add chilli sauce to taste
METHOD:
Simply chop all of the fresh ingredients together, mix the dressing, combine and serve!
Image via Wok of Life.