ROAST CHICKEN SALAD WITH GRAPEFRUIT, PISTACHIOS AND KOMBUCHA VINAIGRETTE

“My theory is that crispy roast chicken skin can lift the lowest of moods! I’ve used kombucha here because it’s brilliant for the gut, which I call the convention centre of my body because when it’s in good shape, many other things seem to function more smoothly.”

Serves 4

EASY

GREAT VALUE Preparation: 10 minutes Cooking: 45 minutes free-range whole chicken 1 olive oil ¼ cup, plus extra for frying sea salt and freshly ground black pepper, to taste kale 200 g pistachios 100 g grapefruit 2, peeled and thickly sliced

For the kombucha vinaigrette, whisk: Woolworths kombucha ¼ cup red wine vinegar ¼ cup olive oil ¼ cup honey 1T wholegrain mustard 1T thyme a sprig, finely chopped sea salt and freshly ground black

pepper, to taste

1 Preheat the oven to 200°C. Place the chicken on a baking tray, rub with olive oil and season well. Roast for 45 minutes, turning once, until the skin is crisp and the juices run clear. Allow to cool slightly, then tear into large chunks. Set aside. 2 Heat the remaining olive oil in a pan. Stir-fry the kale for 3–5 minutes, or until the stalks soften and the leaves crisp up a bit. Season to taste. 3 Bring a saucepan of water to the boil and add the pistachios. Boil for

3–5 minutes, or until slightly softened. Remove from the heat and drain. Shell the pistachios and set aside. 4 To serve, divide the grapefruit, kale, chicken and pistachios between four small plates or one large one, then pour over the dressing. CARB-CONSCIOUS, DAIRY-FREE, WHEAT- AND GLUTEN-FREE

WINE: Ghost Corner Sauvignon Blanc