Chicken and vegetable clear soup

Ingredients (to serve 4)

2 chicken thigh fillets cut into strips
2 carrots thinly sliced diagonally
2 cloves of garlic chopped finely
1 inch piece of ginger chopped finely
2 spring onions chopped finely
12 green beans cut into batons
1 cup/ can of corn kernels
1 litre of chicken or vegetable stock

Salt and peper to taste
1 tablespoon of oil

In a large sauce pan heat the oil and add the ginger, garlic and spring onions and cook for 1 minute, add the chicken and stir fry to seal the meat, followed by the carrots, beans and corn kernels (if using fresh). Cook for another minute and then add the stock/ water. Bring to a boil and turn the heat down. If using canned corn kernels add them at this point. Season with salt and pepper and simmer for 5-7 minutes. Garnish with coriander or spring onion greens and enjoy hot. You can also spice it up with a little chilli oil/ sambal.

Simple green salad

A bag of mixed salad leaves
One Granny Smith apple
One Lebanese cucumber
Olive oil
Juice of half a small lemon
Salt
Pepper

Wash the salad leaves and dry them well. I use a salad spinner for convenience. Cut the Granny Smith apple into thin strips - like match sticks. Slice the cucumber into slices diagonally and then further cut each diagonal piece into little strips.

Add all the ingredients into a large bowl. In a small jar or bowl add one teaspoon of lemon juice and two teaspoons of olive oil and salt and pepper to your taste. Mix well to emulsify ( you can also add sone dijon mustard to the dressing and use garlic infused olive oil), but since I was serving it with a schnitzel, I decided to keep the flavour clean and simple. Dress the salad just before serving to avoid it going limp and soggy. Toss well to ensure all the leaves are covered. Enjoy