Chicken, Zucchini And Spinach Salad - cooking recipe

Ingredients

10 g fresh root ginger, grated
2 tbsp soy sauce
1/2 tsp sambal oelek
good pinch None brown sugar
250 g chicken breast, cut into strips
1 None garlic clove, crushed
1 tsp Dijon mustard
1/2 None lemon, zested and juiced
5 tbsp olive oil
200 g courgettes, thinly sliced
100 g baby spinach leaves
50 g roasted peanuts

Preparation

Mix ginger, soy sauce, sambal oelek and brown sugar. Add chicken, coat and let marinate for about 30 mins.
For the dressing, mix garlic, mustard, lemon juice and 2 tbsp water. Season and gradually whisk in 3 tbsp oil. Set aside.
Remove chicken from marinade and thread onto metal or bamboo skewers. Heat remaining oil in a large frying pan and saute zucchini until golden. Set aside. Add chicken and saute for 2-3 mins on each side until cooked through. Transfer to a serving plate along with zucchini and spinach. Serve with dressing and peanuts.