LIGHT & EASY
In the heat of the day nothing beats a refreshing summer salad for lunch
LENTIL, PLUM & PROSCIUTTO Serves 4
1 cup green lentils
8 slices prosciutto
8 plums, stones removed, sliced
½ cup fresh mixed herbs
½ cup lemon aioli
Salt and freshly ground pepper to taste Micro herbs to decorate
Lemon to squeeze
1 Cook the lentils as per packet instructions. Set aside to cool.
2 On a plate or into a bowl, place the lentils, prosciutto, plums and herbs. Drizzle with aioli and season with salt and pepper.
3 Sprinkle over micro herbs and add a squeeze of lemon before serving.
CHICKEN, MANGO & AVOCADO Makes 12
Dressing
2 Tbsp oil
2 Tbsp white wine vinegar 1 Tbsp runny honey
½ cup mixed chopped mint and parsley
Salad
2 organic chicken breasts, cooked 1 mango, peeled, stone removed, cubed
1 avocado, stone removed, cubed 1 Tbsp lemon juice
1 tsp lemon zest
½ chilli, chopped finely
Salt and pepper to taste
12 baby cos leaves 1 Stir the dressing ingredients together in a small bowl.
2 Into a large bowl shred the chicken. Add the mango, avocado, lemon juice, zest and chilli. Combine and season.
3 Lay the cos leaves on a platter. Fill with spoonfuls of salad and spoon over the dressing. Enjoy with your fingers.
CHICKEN AND BULGUR WHEAT Serves 4
½ red onion, sliced
2 tsp sugar
2 Tbsp white wine vinegar ½ tsp salt
2 Tbsp olive oil
½ cup chopped mint Freshly ground pepper 2 cups red cabbage
2 cups cooked bulgur wheat 1 cup cooked peas
2 chicken breasts, pan-fried
½ cup pomegranate seeds
½ cup roughly chopped hazelnuts Extra mint to garnish
1 Place red onion, sugar, vinegar and salt in a small bowl, mixing well. Leave for 10 minutes to allow juices to be extracted from the onion. This is the base of your dressing. Add the oil, mint and plenty of freshly ground pepper.
2 Place the cabbage, bulgur wheat and peas in a large bowl and toss in the dressing. Leave to sit for 5 minutes.
3 Place the salad on a platter and top with warm chicken. Sprinkle over pomegranate seeds, hazelnuts and extra mint.