Leaves no room for those carb crav­ings

The Jewish Chronicle - - PASSOVER SPECIAL -

EIGHT DAYS of dream­ing up meals with­out rice or pasta can be­come bor­ing. Sal­ads can help. Pick a pro­tein and pair it with salad leaves (think colour and tex­ture here); chuck in some veg­gies — raw, roasted or both — some­thing for a bit of crunch (toasted nuts do the job) and a suit­able dress­ing.

I love a yo­ghurty dress­ing, packed with chopped dill and a squeeze of lemon over fish, or just a plain lemony vinai­grette over meats but there are so many op­tions. Here are a cou­ple of my favourites to get you go­ing. Pomegranate mo­lasses adds a sweet tang to salmon fil­lets — if you have any over you can eat them for lunch the next day. Use which­ever leaves you have in your fridge. Or pair the fish with new pota­toes and finely chopped capers and gherkins.

The chicken salad is one I have been cook­ing for years. The chicken soaks up all that lovely lemony dress­ing and stays beau­ti­fully moist. enough to hold the chicken; sea­son with salt and pep­per. Cover the shred­ded chicken with this mari­nade — if dry, add some of the sul­tana wa­ter — mix, taste and sea­son again if nec­es­sary.

When cool, mix in the chopped pars­ley. Re­frig­er­ate if not serv­ing im­me­di­ately. Take out of the fridge about 30 mins be­fore serv­ing to al­low it to come up to room tem­per­a­ture.

When ready to serve, mix the chicken with salad leaves or serve it on a bed of salad leaves and chicory, dressed with a lit­tle ex­tra-vir­gin olive oil and a squeeze of lemon juice. Gar­nish with chopped pars­ley and a scat­ter of al­monds if us­ing.

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