Spic­ing up left­overs

Roast chicken gets a sec­ond out­ing in this quick and tasty dish

Central and North Burnett Times - - TASTE - PURE FOOD with Dominique Rizzo

LEFT­OVER roast chicken is ideal for this de­li­cious, quick salad. With slices of fried pump­kin and a tangy rasp­berry dress­ing it is a per­fect ad­di­tion to your sum­mer table. Vinai­grette is ba­si­cally a salad dress­ing usu­ally with equal parts of oil and vine­gar, al­though you can make many sub­sti­tu­tions and flavours us­ing herbs, mus­tards and dif­fer­ent oils and vine­gars.

A vinai­grette is a great way of bring­ing spices, herbs and fruits into your sal­ads, poured over steamed veg­eta­bles or used for mar­i­nat­ing be­fore bar­be­cu­ing

When shred­ding your roast chicken be sure to cover it well in the fridge and eat it within three days af­ter pur­chase. Al­ter­na­tively, wrap it in plas­tic and freeze it, mak­ing it a handy and healthy pro­tein ad­di­tion to soups, pasta and sal­ads.

Boil up the roasted chicken frame with car­rots, onions and cel­ery and sea­son it with pep­per­corns and pars­ley for a de­li­cious stock.

Roast chicken, cin­na­mon fried pump­kin, and spinach salad with rasp­berry vinai­grette

IN­GRE­DI­ENTS: ◗ 800g jap pump­kin, peeled and sliced into 2-3mm thick slices ◗ 3 tbs olive oil ◗ ½ tsp cin­na­mon ◗ 1⁄ cup 2 wal­nut pieces ◗ 500g shred­ded roast chicken ◗ 100g spinach and rocket salad mix ◗ 100g goats cheese ◗ 200g fresh rasp­ber­ries ◗ 3 tbs olive oil ◗ 3 tbs ap­ple cider vine­gar ◗ 2 tsp maple syrup

METHOD: Heat a fry­pan over mod­er­ate tem­per­a­ture and add the oil. Fry the slices of pump­kin for 2-3 min­utes on each side, sprin­kling them with a lit­tle cin­na­mon and cook un­til golden. Set aside on the plate.

Layer the cooked sliced pump­kin on a plat­ter, top with the shred­ded cooked chicken, wal­nut pieces, the spinach and rocket and crum­ble in the goats cheese.

For the vinai­grette, smash 50g of the rasp­ber­ries into a bowl and add the olive oil, vine­gar and the maple syrup. Sea­son with salt and pep­per and stir.

Pour this over the salad and gar­nish the salad with the re­main­der of the rasp­ber­ries.

SUB­STI­TUTE: Fresh berries are al­ways best, but when they are out of sea­son frozen are an ad­e­quate ad­di­tion and also come in handy for bak­ing, smooth­ies and cook­ing.

A per­fect salad that uses up your left­over roast chicken, this will also work with sliced roast lamb or turkey, even ham would be per­fect.

Straw­ber­ries and blue­ber­ries make a de­li­cious tang to the salad as well as adding some won­der­ful colour and health ben­e­fits.

PHOTO: ME­GAN RIZZO

Roast chicken, cin­na­mon fried pump­kin, and spinach salad with rasp­berry vinai­grette.

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