EDAMAME, ROASTED RED PEP­PER AND CHICKEN SALAD

Friday - - Recipe Cards -

Prep time 10 mins Cook­ing time 30 mins Serves 4 4 long bell pep­pers 2 tbsp olive oil Vine­gar, for driz­zling 1 tbsp chilli flakes 4 chicken breast fil­lets 2 tbsp olive oil 2 tsp smoked pa­prika 2 tsp coarse sea salt 1 tsp ground black pep­per 160g edamame beans, blanched 160g broad beans, blanched and pod­ded FOR THE DRESS­ING 3 an­chovies, mashed 1 tbsp ap­ple cider vine­gar 1/2 cup olive oil 20g fresh parsely, chopped Mi­cro herbs, for gar­nish­ing Pre­heat the oven to 180°C. Place the pep­pers on a small bak­ing tray, driz­zle with olive oil and vine­gar, sprin­kle with chilli flakes and sea­son well with salt and pep­per. Roast for 20 mins or un­til cooked. Re­move and set aside. Brush the chicken breasts with olive oil, then mix to­gether the smoked pa­prika, salt and pep­per rub all over the chicken, place on a lined bak­ing tray and roast for 10 mins, or un­til cooked through. Slice and set aside. For the dress­ing, place the an­chovies in a small bowl, stir in vine­gar and slowly whisk in olive oil, stir in pars­ley and sea­son. Place the edamame and broad beans on a plat­ter, toss with pep­pers and sliced chicken, driz­zle over the dress­ing and sea­son well. Gar­nish with mi­cro herbs.

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