cucumber pineapple salad:
30 g olive oil
20 g lemon juice
25 g honey
6 g apple cider vinegar
10 g garlic, minced
60 g Japanese cucumber, deseeded and cut into half-moon slices
40 g pineapple, cut into 2cm cubes
25 g red onion, sliced
25 g red pepper, chopped into 1x1cm pieces
25 g green pepper, chopped into 1x1cm pieces
5 g sea salt
10 g fresh coriander, chopped
honey glazed carrots:
100 g carrot, cubed
20 g honey
2 g black pepper
3 g sea salt
8 g extra virgin coconut oil
10 g butter
madras curry:
20 g olive oil
70 g onion paste
20 g ginger paste
20 g garlic paste
6 g chilli powder
25 g madras curry powder
20 g paprika powder
10 g cumin powder
10 g coriander powder
15 g turmeric powder
125 g water
5 g tomato paste
200 g canned diced tomatoes
180 g chicken breast, cut strips 5cm long
100 g coconut cream
3 g pepper
8 g salt
5 g coriander, chopped (for garnish)
Garnish with fresh chopped coriander, and serve with the cucumber pineapple salad and honey glazed carrots on the side