Warm 'Butterfly Salad'

1. 1 Chicken heartspack 500 g ≈ $2.50 200 g
2. 2 Canned red beanspack 400 g ≈ $1.10 200 g
3. 3 Carrots≈ $1.50 per kg 40 g
4. 4 Garlic≈ $10.00 per kg 5 g
5. 5 Soy sauce 17 ml
6. 6 Vinegar 9% 8 ml
7. 7 Sunflower oil 10 ml
8. 8 Sesame seeds 8 g
9. 9 Salt 2 g
10. 10 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Sear the chicken¹ hearts under a lid until tender and juices render (10–15 minutes), adding soy sauce

2. Cut the carrot³ into small cubes and mince the garlic⁴

3. Parboil the green beans, then sauté with oil and carrots³ for 5–7 minutes, stir in the garlic⁴, add vinegar and soy sauce, season with black pepper, and warm for another minute

4. Toss the vegetables with the chicken¹ hearts, serve on a bed of lettuce, and sprinkle with sesame seeds