Hormone support Miso chicken with crunchy sesame slaw
Chicken thighs in a miso marinade with a big raw slaw and brown rice.
Flax-crumbed tempeh schnitzels & warm mustard potato salad
Golden tempeh slices in a crisp flaxseed and panko crumb, alongside warm new potatoes and edamame tossed in a wholegrain mustard and dill dressing.
Ingredients
Servings 4
Quantities scaled from the original (4 servings).
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Method
- Step 1
Boil the potatoes in salted water 15 minutes until tender, adding the edamame for the final 3 minutes. Drain well.
- Step 2
Whisk the mustard, vinegar and olive oil with a pinch of salt and pepper. Toss through the warm potatoes and edamame with the spring onions and dill.
- Step 3
Brush the tempeh slices all over with the soy sauce. Put the flour, beaten eggs and panko mixed with the flaxseed on three separate plates.
- Step 4
Dip each tempeh slice in flour, then egg, then the flax crumb, pressing it on firmly.
- Step 5
Heat the rapeseed oil in a large frying pan over a medium heat. Fry the schnitzels 3 minutes per side until deep golden; drain on kitchen paper.
- Step 6
Serve two schnitzels per person with a generous spoonful of the warm potato salad.
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Nutrition per serving
| Calories | 720 kcal |
|---|---|
| Protein | 35g |
| Carbohydrates | 55g |
| – of which sugars | 3g |
| Fibre | 13g |
| Fat | 38g |
| – of which saturates | 6g |
| – of which omega-3 | 3g |
| Calcium | 210mg |
| Iron | 6.2mg |
| Salt | 1.3g |
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