Crunchy Chicken and Cabbage Salad

Ingredients

(Serves 4)

2 medium chicken breasts (450g total)

1 egg

½ cup panko breadcrumbs

½ cup CM Poké Crunch (mixed into coating)

4 cups shredded cabbage (A mix of green & purple)

1 cup shredded carrots

3 spring onions, thinly sliced

½ cup CM Poké Sesame Sauce (or more to taste)

2 cups of vegetable oil (for cooking)

Salt & pepper to taste

Instructions

1. Place a sheet of cling film or baking paper on your work surface. Lay the chicken breasts on top, cover with another sheet, then gently pound with a rolling pin or meat mallet until about 2cm thick. Season both sides well with salt and pepper.

2. Crack the egg into a bowl and beat until mixed well.

3. In a shallow dish or tray, combine the panko breadcrumbs and CM Poké Crunch together. Press each pounded chicken breast into the egg mixture, followed by the breadcrumb mixture, ensuring it is covered evenly.

4. Heat vegetable oil in a large pan over medium heat. Add the coated chicken and cook 2–3 minutes per side, or until golden brown and cooked through. Transfer to a cutting board, rest briefly, then cut into 3cm slices.

5. In a large bowl, combine shredded cabbage, shredded carrots, and spring onions. Drizzle CM Poké Sesame Sauce over the salad, then toss until evenly coated.

6. Plate your salad, top with the sliced crunchy chicken, and add additional CM Poké Crunch as needed.

Broccoli Crunch Salad with Almonds

Ingredients

(Serves 4)

4 cups sliced fresh broccolini

½ cup sliced almonds, lightly toasted

½ small red onion, thinly sliced

Juice of 1 lemon (about 3–4 tbsp, depending on size)

6 tbsp olive oil

½ tsp salt (adjust to taste)

½ tsp freshly ground black pepper

½ cup CM Poké Crunch (for topping)

Instructions

1. Blanch broccolini for two minutes, they should go bright green, then shock in ice water and drain well.

2. Heat a small pan over medium heat, toast almonds 2–3 minutes until golden and fragrant. Set aside.

3. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper until emulsified.

4. Assemble the salad in a large bowl, combine broccoli and red onion. Pour dressing over and toss until evenly coated.

5. Before serving, sprinkle toasted almonds and CM Poké Crunch generously over the top.

Roasted Chickpea & Sesame Kale Salad

Ingredients

(Serves 4)

180g kale, stalks removed

240g chickpeas

1 tbsp extra virgin olive oil

1 ½ tbsp mild curry powder

200g cherry tomatoes

1 avocado

2 radishes

2 tbsp CM Poke Crunch

Dressing

3 tbsp CM Poke Sesame Sauce

½ bunch basil

½ bunch mint

½ clove garlic

½ tbsp rice vinegar

1 tbsp water

Instructions

1. Preheat the oven to 220°C fan / 200°C convection.

2. Massage kale with olive oil for two minutes, rest for the duration of the chickpeas roasting to soften.

3. Thoroughly dry chickpeas and toss with olive oil, curry powder & salt. Roast for 20–30 min until crispy. Let the chickpeas cool.

4. Make dressing. Blend all ingredients until smooth & green, generously season to taste.

5. Assemble salad. Toss kale with dressing and remaining ingredients, top with chickpeas and CM Poké Crunch.

Summer Udon (Vegan)

Ingredients

(Serves 2-3)

1 tbsp ginger and garlic mix

2 tbsp Neutral oil

500ml water and 3 tbsp white miso paste or 500ml chicken broth

100g sugar snap peas

4 baby corn, halved

300g silken tofu

1 tbsp pickled ginger

1 tbsp pickle juice

300g udon noodles

1 handful of coriander

1 tbsp rice wine vinegar

1 tsp soy sauce

4 tbsp CM Poké Crunch

Instructions

1. Heat oil in a saucepan over medium heat.

2. Add garlic and ginger mix; sauté until fragrant.

3. Add stock and miso paste; stir until miso dissolves or heat broth, if using. Bring the mixture to a gentle simmer.

4. Add silken tofu and blend with an immersion blender until smooth and creamy. 5. Add noodles to the broth and cook for two minutes or according to package instructions. Add the baby corn and sugar snap after 30 seconds. The vegetables will take 90 seconds.

6. Divide the noodles and broth between bowls. Top with baby corn and sugar snap peas.

7. Garnish with CM Poké Crunch, pickled ginger, and fresh coriander.

Chicken & Brown Rice Bake with Sesame Dressing

Ingredients

(Serves 4)

1 kg chicken thigh, bone in

2 tbsp CM Poke Sesame Sauce

2 medium onions, chopped

3 garlic cloves, whole, lightly crushed

2 tbsp butter

1 punnet cherry tomatoes

Generous handful of spinach

200g brown rice

2 cups chicken stock

1 tsp smoked paprika

1 tsp turmeric

½ bunch fresh coriander

CM Poké Crunch (for topping)

Instructions

1. Preheat the oven to 180°C fan-forced or 190°C conventional.

2. Toss the spice mix through the brown rice in a bowl.

3. Coat chicken in sesame dressing.

4. Sear chicken skin-side down in a hot oven-safe pan until golden, flip and sear briefly. Remove and set aside.

5. Wipe out the pan, add butter, and sauté onions until golden (about 10 minutes).

6. Add garlic, cook for one minute. Add cherry tomatoes and cook until slightly softened. Add tomato paste, and cook for one more minute.

7. Add stock, bring to a simmer, then add rice and spinach, and give a good stir. Bring back up to a simmer and place the chicken thighs into the pan.

8. Place the pan in the oven and bake for 30 minutes, or until the chicken is cooked and the rice is sticky. If it is drying out, add a splash of water.

9. Top with CM Poké Crunch and serve with fresh coriander.