Exotic Summer Salad Recipe
Our friend Jenny at Moral Fibre Food was kind enough to share this exotic summer salad recipe with us. Inspired by Ottolenghi with a Moral Fibre twist, it's a treat for the eyes as well as the tastebuds! If you're looking for a vegetarian alternative, you could of course replace the chicken with avocado, feta, chick peas or dry roasted nuts.
2 chicken breasts, chargrilled
1 pomegranate, halved
1 butternut squash, skin off and cut into 2cm cubes
2 T extra virgin olive oil
1 tspn cinnamon
Rocket, spinach or both
Handful of pumpkin seeds, optional (they can be dry roasted in an 180C oven for 10 mins or until brown)
4 T of extra virgin olive oil
2 tsp of either white wine vinegar or lemon juice
1.5 T of either pomegranate molasses or balsamic vinegar
1 clove garlic crushed, optional
Salt and pepper
Coat butternut squash with a mixture of the olive oil and cinnamon and a pinch of salt and pepper. Roast in a 220C oven for 30 mins then cool. Tear or slice cooked chicken into pieces and squeeze the juice and seeds from the pomegranate halves (I do this over a bowl in the sink). Take out the hard, white membranes. Surprisingly, you can easily squeeze the juice and seeds out of the hard shell when halved. Arrange all of the ingredients on a bed of salad greens of your choice and mix through as much or as little salad dressing as you require. Enjoy!
Do you have a go-to summer salad recipe you'd like to share? Let us know in the comments below!
mouth-watering to share?