Rainbowroot salad with ginger dressing and chicken

Peel the carrots with the peeler. Cut them into long ribbons lengthwise with the peeler. Put the ribbons in a bowl.

Peel the ginger and grate. Squeeze out the lime.

Mix 1 tsp ginger, 1 tbsp lime juice, the ginger syrup, the sesame oil, the chilli sauce, the (olive) oil and vinegar into a dressing.

Drizzle the carrot with it. Sprinkle with the sesame seeds.

Spoon the chicken fillets with the rest of the ginger, the lime juice, the ginger syrup and sesame oil. Season with pepper and salt.

Bring a pot of water to the boil, possibly with salt. Break the noodles above and cook in 5 minutes until done.

Drain and rinse cold under running water. Drain and mix in the rest of the chili sauce.

Heat the grill pan and grill the chicken in 5 minutes until done. Turn halfway.

Cut the leaves of the parsley roughly. Cut the salad onion into slanting rings.

Divide the carrot salad, chicken, noodles and lamb's lettuce over bowls and sprinkle with the parsley and salad onion.