A twist on the traditional Asian noodle salad with the addition of chicken and guava vinegar. Perfectly suited to summer.

Ingredients

6 oranges

1 wombok cabbage

1.5 cups cashews

Bunch of shallots

Bean shoots

100g fried noodles

1 roast chicken

Pukara Estate Guava Vinegar

1 tablespoon hot English mustard

80ml Pukara Estate Premium Extra Virgin Olive Oil

1 tablespoon Pukara Estate Traditional Mayonnaise

Method

Preheat oven to 150°C.

Place parchment paper on an oven tray and spread out the cashews. Roast for 5 - 10 minutes, then remove and let cool.

Remove the skin from the roast chicken and shred the meat.

Thinly slice the cabbage.

Peel and segment the oranges.

Chop the shallots, omitting the white section.

To assemble the salad, place the cabbage on a serving platter, then scatter the bean shoots, chicken, oranges, cashews, and shallots over the top.

In a separate bowl, whisk together 40ml of Pukara Estate Guava Vinegar, 1 tablespoon of hot English mustard, 1 tablespoon of mayonnaise, and 80ml of Pukara Estate Premium Extra Virgin Olive Oil until well combined.

Pour the dressing over the salad, toss lightly, and serve.