The new bestseller from the London star chef

Coupelle Laitue Garnie Poulet

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

Also discover the secrets of Emilie Franzo's good, easy pies and how to make a Swedish sandwich cake .

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