BEET­ROOT, FEN­NEL, GRAPEFRUIT AND SMOKED CHICKEN SALAD

Food & Home - - Foodbites -

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.

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