Leaves no room for those carb cravings
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.