Serves 6

Use the remains of a roast chicken or turkey in this salad. Serve in small bowls with steamed jasmine rice on the side

2 cloves of garlic
Sea salt and freshly ground black pepper
2 medium parsnips
Juice of 2 limes
2 tbsp toasted sesame oil
4 tbsp rice vinegar
2 tbsp palm sugar or light muscovado sugar
1 tbsp finely grated fresh root ginger
400-450g cooked chicken, shredded
5 tbsp crème fraîche
6 Medjool dates
Handful each of mint and basil leaves, shredded

1 Peel the garlic, then blanch in boiling water for 2-3 minutes. Remove with a slotted spoon, then refresh in cold water. This will remove some of the raw garlic flavour which can otherwise be overpowering in salads. Put the garlic on a wooden board, sprinkle with a pinch of salt and crush to a paste.

2 Peel the parsnips and finely shred with a mandolin or grate coarsely. Whisk the lime juice, sesame oil, rice vinegar, sugar, ginger and garlic together to make a dressing. Toss the parsnips and chicken in the dressing and leave to marinate for at least 1 hour, the longer the better.

3 When ready to serve, drain off any excess dressing from the chicken and parsnips, then beat in the crème fraîche. Cut the dates into quarters lengthways and toss through the salad, along with the mint and basil. Check for seasoning, then pile into bowls.

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