- 1 x 300g Lilydale Breast Steaks
- 1/2 tblsp coconut oil
- 250g farro, cooked as per pack instructions
- 1 small bunch of baby carrots, thinly sliced into ribbons with peeler or mandolin
- 4 tblsp rice wine vinegar
- 1 tblsp caster sugar
- 1 tblsp salt
- 1 cup water
- 1 lime
- 2 cups snowpea, trimmed and sliced at an angle
- 1 cup coconut chips
- Coriander leaves
Mint yoghurt dressing- 1 handful of mint leaves
- 1 lemon, zest and juice
- 1 cup of yoghurt
- Pinch of salt
| - Combine the rice wine vinegar, sugar, salt and water in a bowl. Add the carrot ribbons and leave for at least 20 minutes to pickle, toss twice in that time to ensure the ribbons are evenly pickled
- In a small frying pan, gently dry roast the coconut chips on medium heat until toasted and fragrant
- Heat coconut oil in a frying pan and cook the Lilydale Breast Steaks as per instructions on pack. Set aside and keep warm
Mint yoghurt dressing- To prepare the dressing, mix the mint yoghurt ingredients
- Drain the carrots from the pickling liquid and drizzle some onto the cooked farro
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