Ingredients
For the Dressing:
2 teaspoons English mustard
1 teaspoon light miso paste (optional)
2 teaspoons rice vinegar
1 teaspoon light soy sauce
2 tablespoons rapeseed oil
1 teaspoon toasted sesame oil
For the Red Cabbage Salad:
1 small red onion, finely sliced
175g (6oz) piece red cabbage, core removed and finely sliced
50g (2oz) baby spinach leaves
For the Chicken:
4 x 75g (3oz) skinless free-range chicken breast fillets
4 teaspoons light olive oil
2 tablespoons mixed sesame seeds
Lime wedges and 2 finely sliced spring onions, to garnish
Method
To make the dressing, put the mustard and miso, if using, in a bowl with the vinegar and soy sauce. Mix well to combine, then slowly drizzle in the rapeseed and sesame oil until you have a smooth emulsion, whisking continuously.
Put the red onion, cabbage and spinach into a bowl and pour over the dressing, then toss until everything is lightly coated. Set aside at room temperature to allow the flavours to combine.
Heat a heavy-based frying pan to smoking hot. Brush the chicken breasts with two teaspoons of the light olive oil and then roll in the sesame seeds.
Add the remaining two teaspoons of light olive oil to the heated frying pan and then add the coated chicken fillets. Cook for 4-5 minutes on each side or until cooked through and tender. Transfer to a warm plate and cover loosely with tin foil for 5 minutes to rest.
Carve the rested sesame coated chicken into slices on the diagonal. Divide the salad among plates and arrange the sliced chicken on top. Sprinkle over the spring onions and garnish with lime wedges to serve.
