Winter chicken salad

I was inspired by a disappointing meal.

I ordered this at a restaurant, imagining delicious roasted root vegetables, sticky with browned pan goodness and perhaps some stray herbs crusted into the browness… tender juicy chicken with warm middle eastern spices…  all bought together in an explosion of colour.

Needless to say this didn’t happen, so I went home and recreated it with a bit of sunshine!


Root vegetables – I used pumpkin, sweet potato and beetroot, cut into big bite sized chunks
Garlic cloves with the bottoms cut off
2 chicken breasts
1 tsp cumin
1 tsp ground coriander
1 tsp paprika (smoked or not)
Salad leaves – baby spinach or rocket or a mix
Nuts – I used pine and walnuts
Feta cheese
2 corn cobs
Olive oil
A lemon
Twigs of rosemary and thyme

Toss the root veg and garlic10374925_796274837058056_4032457658708625503_n in a drizzle of olive oil, add herb twigs and pop into the over for about an hour on 200C until they are soft and a little browned.  Turn them halfway through cooking.

In the meantime, brush the corn with a little oil and grill until a bit charred.  Cut kernels off.

Toss pine nuts and broken up walnuts in a frying pan until they brown a little (just a little!).

Place the chicken breasts on a board and sprinkle the with the coriander, cumin and paprika and a good drizzle of olive oil.  Massage the spices and oil into the meat.  Grill or bbq until cooked.  Rest while you finish the salad.

Toss the salad leaves in a squeeze of lemon juice and a little drizzle of oil.
Plate up:

Add a pile of the roast veg – remember to pop the garlics out of their shells and remove the twigs.
Add the grilled corn
Add the dressed leaves
Add the chicken (sliced)
Crumble the feta over the dish
Sprinkle with roasted nuts