Rosemary Lemon Chicken S...
2020-05-04
Salty green olives and capers, fresh herbs, pungent garlic and vibrant lemon wit...
Warm Autumn Salad
Prep 30 mins
Cooking 45 mins
Serves 6 - 8
The chili cold autumn and winter weather has arrived. What better way to fight flu and infection than with a nutritious and wholesome salad?
They say that an apple a day keeps the doctor away, and the same can defiantly be said for this salad. There are so many benefits to eating a salad a day, but the most essential benefits are that salads are a natural source of fibre, vitamins and minerals. However, our warm autumn salad is also immune boosting. We have added a generous amount of our Natural Herbs and Spices Turmeric and Ginger to keep those nasty colds and coughs at bay.
What you will need
- FOR THE CHICKEN
- FOR THE CREAMY HONEY AND MUSTARD DRESSING
- 6 chicken filets, skin removed
- ½ cup plain yoghurt
- 1 tbsp oil, plus extra to fry chicken
- 2 tbsp Dijon mustard
- 2 garlic cloves, minced
- 2 tbsp honey
- 1 tsp Natural Herbs and Spices Ground Ginger
- 1 tbsp vinegar
- 1 tsp Natural Herbs and Spices Turmeric
- Natural Herbs and Spices Sea Salt and Black Pepper to taste
- Natural Herbs and Spices Sea Salt and Black Pepper to taste
- FOR THE SALAD
- FOR THE SALAD
- 500g sweet potato, washed and cubed
- 400g tin of chickpeas, drained and rinsed
- 300g kale, washed, de-stemmed and roughly chopped
- 1 tbsp olive oil
- 2 tbsp lemon juice
- 3 tangerines, peeled and segmented
- 1 medium red bell pepper, roughly chopped
- 60g chopped almond or any nut or seed of choice
Method
Place chicken in a large bowl. Add in oil, garlic, Natural Herbs and Spices Turmeric and Ginger as well as salt and pepper. Give everything a good mix around and place in the fridge to marinate for a least 30 minutes or overnight.
Meanwhile, in a small bowl mix together all the ingredients for the dressing. Set aside for a few minutes, to allow the flavours to mingle. If you feel that your dressing is too thick add in a few splashes of milk to thin out the dressing, and reach your desired consistency.
In a large frying pan on medium heat, fry the marinated chicken in oil for 8-10 minutes on each side or until golden and crispy on the outside, but juice and tender in the inside. Cooking time will depend on the size of your chicken filets. Remove the chicken and allow to rest, before slicing into bite size pieces.
In the same pan the chicken was cooked, add in sweet potato and a few splashes of water. Cover and cook until the sweet potato is tender. Add in more water as needed so that the sweet potato does not burn. We used Cape white sweet potato because it is a firm sweet potato that has a pleased sweet taste. However you can use any sweet potato that you enjoy. Once sweet potato is tender add in chickpeas and a drizzle of oil, season to taste with natural herbs and spices sea salt, black pepper and ginger. Fry until the chickpeas and the sweet potato are a deep golden brown colour.
Now, time to assemble the salad. In a large salad bowl massage kale in oil, lemon juice and Natural Herbs and Spice Sea Salt. Rub the kale leaves with the tips of your fingers, until the leaves begin to darken and tenderise. This makes the kale taste delicious and gives the leaves a silky texture. We think once you learn this trick, kale becomes a more appealing ingredient to eat, which is so good for you. To the kale mix in the cooked sweet potato, sliced chicken, chickpeas, red pepper and tangerines. When you are ready to serve sprinkle in almonds and drizzle over your dressing. And enjoy!
Recipe by food stylist and blogger of everything wholesome & tasty, Yena Mgobhozi: www.kitchennewgym.com
Photographer: Elsa Vermeulen - www. Elsavermeulen.co.za
