BEETROOT, FENNEL, GRAPEFRUIT AND SMOKED CHICKEN SALAD
beetroots, fennel, grapefruit and smoked chicken breasts Serves 4 EASY 20 mins
Mix 60ml (¼ cup) olive oil, 80ml (⅓ cup) balsamic vinegar and 25g (1 tbsp) honey together in a small bowl. Stir until combined. Season to taste with salt and freshly ground black pepper. Set aside until needed. Use a mandolin slicer to cut 3 medium cooked beetroots and 1 large fennel bulb into thin rounds. Set aside until needed. Use a sharp knife to cut 1 peeled grapefruit and 2 storebought smoked chicken breasts into thin slices. Arrange the beetroot, fennel and grapefruit on a large serving platter. Top with the sliced chicken breast. Drizzle with the balsamic mixture. Serve immediately.