Sabrina Ghayour , the ultra-famous young Britto-Iranian chef (105k subscribers on Insta, anyway) at the origin of the new best-selling bible Simply offers new vegan recipes that are too good.
Our favorite? The lettuce cups, "I trimmed the tasty stuffing and always an opportunity to nibble [...] especially during the summer (although I never let the weather dictate if I can eat these dishes or not ) ” . Enjoy your meal!
2 chicken breasts, boneless and skinless
75g rice vermicelli, cooked according to package directions and rinsed in water until cold
75g fine green beans, finely chopped
4 spring onions, finely sliced from the stem to the bulb
1 carrot, peeled, cut in thirds lengthwise, then cut into matchsticks
Approx. 30 g fresh cilantro, finely chopped
3 heads of sucrine lettuce, leaves gently separated
Maldon® salt and freshly ground black pepper
For the dressing
2 tablespoon of liquid honey
1 heaped tablespoon of rose harissa 1 tsp. soy sauce
1 tablespoon of olive oil
The finely grated zest and juice
1 organic lime
1 heaped teaspoon of Maldon® salt black cumin seeds
Bring a large pot of water to a boil , add the chicken breasts and poach them 8 to 10 min. Or until the juice that runs out is clear when you pierce them with the tip of a knife.
Remove the chicken with a skimmer and allow it to cool before shredding, then coarsely chopping.
Combine all the dressing ingredients in a small bowl.
Reserve 2 tablespoons of the dressing . Then, mix the remaining vinaigrette and all the remaining ingredients, except the lettuce to put in a salad bowl . Salt and pepper, then stir everything.
Arrange the lettuce leaves on a serving platter . Divide the chicken mixture over the lettuce leaves.
Drizzle with the dressing and serve!
© @sabrinaghayour on Instagram