Chicken & but­ter­nut squash salad

Friday - - Recipe Cards -

Prep time: 15 mins Cook­ing time: 30 mins Serves 4

5 chicken breast fil­lets, skin on, roasted, cut into thick slices 1 small but­ter­nut squash, sliced and roasted 100g wild rocket 6 figs, halved or quar­tered 100g pome­gran­ate ru­bies 4 beet­root, thinly sliced 1 pome­gran­ate, quar­tered, for serv­ing

FOR THE DRESS­ING 2 tsp Di­jon mus­tard 2 tsp ap­ple cider vine­gar 1 tsp sugar 3 tbsp olive oil


1 In a bowl toss to­gether chicken pieces, but­ter­nut squash, rocket, figs, pome­gran­ate ru­bies and sliced beet­root.

2 To pre­pare dress­ing, whisk to­gether mus­tard, vine­gar and sugar. Add olive oil in a thin stream, whisk­ing con­stantly un­til well com­bined.

3 To serve, di­vide salad be­tween 4 serv­ing plates and driz­zle dress­ing over. Serve with quar­tered pomegranates.

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