Carrot‐​Red Beet Salad

With grilled chicken breast
INGREDIENTS: 3 shredded carrots, 1 shredded red beet.

DRESSING: 1 teaspoon grated ginger, 1 heaping tablespoon each of sesame and pumkin seeds, pan roasted and finished with a dash of soja sauce, olive oil, lemon juice and salt to taste.

CHICKEN BREAST: salted and grilled, then finished in rice wine with a dab of horse radish.