This is one of my favourite summer dishes. The raw veggie salad comes out a lot in our house at this time of year I just mix it up with different 'sides' to keep it from getting boring. Although, I don't think I could get bored of this one.
Here's the recipe:
Here's the recipe:
INGREDIENTS
This caters for two adults and a toddler. Add to the quantity if
you have a bigger appetite.
For the Salad
Basically you want a good load of veggies and fruits, but I go
for the following:
2 Carrots
A 1/4 red cabbage
1 large Pepper
A chunk of cucumber
Handful of baby tomatoes
1 stick of celery
1 spring onion
Small handful of Alfalfa Shoots
A few broccoli heads
For the dressing
A big dollop of coconut oil (or olive oil) - usually around 1-2tsp, but add more if you like it juicier
1/2 a lemon, juiced
1/2 a lime, juiced
2 tbsp of honey
For the Chicken
Some good quality chicken breasts (1 per person)
Thyme sprigs
Another dollop (around 1tbsp) of oil and another tbsp of honey (add more if
you want it sweeter and stickier!)
METHOD
Pre-heat oven ready for the chicken. I set my fan assisted oven
to 180 and cook the chicken for about 35-45 minutes (depending on thickness) checking and uncovering after
30 minutes.
Add oil to an oven dish, place chicken breasts on
top, add a drizzle of oil over the top, a drizzle of honey, make sure
all the chicken is covered in this gooey sweetness, then add a few sprigs of
thyme, sitting on top. Cover with foil (I take it off after 30 minutes of
cooking, to add a bit of colour to the chicken.) Stick in oven. And get your
salad sorted while it's cooking...
Once you've washed all your fruit and veg, chop the carrot and red cabbage into chunks and stick them in a food processor. I use the Kenwood mini chopped. Could do with a bigger on for this kind of thing, but it gets the job done. If you don't have anything like that, grate or chop the carrot and cabbage finely. Or keep it chunky if you'd prefer. I like to get it fine so it soaks up the dressing and adds a gorgeous flavour. Next...
Once you've washed all your fruit and veg, chop the carrot and red cabbage into chunks and stick them in a food processor. I use the Kenwood mini chopped. Could do with a bigger on for this kind of thing, but it gets the job done. If you don't have anything like that, grate or chop the carrot and cabbage finely. Or keep it chunky if you'd prefer. I like to get it fine so it soaks up the dressing and adds a gorgeous flavour. Next...
Stick all your carrots and red cabbage into a salad bowl. Next...
Wash and chop your broccoli, pepper, cucumber, celery, spring
onion and baby tomatoes (however you like it!) And add that to the bowl with
some alfalfa shoots. Next...
Mix together the coconut oil, lemon and lime juice, and honey in a cup or jug. Give it a good stir so the honey becomes
runny with the rest of the ingredients and the coconut oil melts. (stick in a bowl of hot water or stick in oven for a few seconds to melt the oil if it's a cooler day) Give it a taste and add more lemon /
oil / lime / honey to your own taste. It will taste quite strong on
it's own, but once it's mixed with the veg, it's going to taste amazing.
Add the dressing to your salad and give it a good mix so all the
ingredients get to soak up the scrummyness. (or leave it in a jug for people to
add themselves!)
Once the chicken is
cooked, put everything on your table and dig in. I absolutely love a sharing
meal. We stick everything in the middle of the table and tuck in. My son loves getting stuck in too.
Even my meat-loving husband with a huge appetite finds this filling and completely satisfying. It
really is delicious and so easy to create. Let me know how you get on. You can chat to me on my Facebook page or on my Twitter account - azestofgem for both or follow the links - I'd love to chat to you.
