LIGHT BITES

GRILLED MISO CHICKEN

SERVES 4 PREP 20 MINS + MARINATING COOK 10 MINS

• 1/3 cup dashi miso paste

• ¼ cup water

• 4 chicken breast fillets

• 8 radishes, scrubbed, trimmed, quartered

• 4 baby golden beetroot, trimmed, scrubbed, quartered

• 1 Lebanese cucumber, 2cm chunks

• 1 cup rice-wine vinegar

• 2 green onions, thinly sliced

• 1 tbsp black and white sesame seeds

• ¼ cup pickled pink ginger, drained

• steamed rice, lemon slices, mixed salad leaves, to serve

1 In a bowl, whisk dashi paste with water until smooth. Add chicken, tossing to coat. Chill 30 mins.

Meanwhile, in a small bowl, combine radish, beetroot, cucumber and rice-wine vinegar. Set aside 30 mins, stirring