This worked really well, despite my initial doubts. Chicken marinated in lime juice and coriander leaves, then fried in cajun spices. Salad of radicchio leaves, red onion slices, cherry tomatoes, sliced snow peas, mandarin slices, radish slices, home-made feta, baby basil leaves. Orange juice squeezed over the top. Sea salt. Drizzled with orange-infused balsamic vinegar which is to die for. I would make it again.
Although it’s only spring, the weather has been warm enough to start making salads, and in the last year or two I’ve loved playing around with salads. This is relatively simple, colourful and healthy.
2/3 cup freekeh, cooked as per instructions
2/3 cup brown lentils, simmered with some salt for about 15 mins until crunchy but soft…
I combined the above and mixed a bit of garlic oil through them.
Red onion, sliced
Cherry tomatoes, halved
Diced mild red chilli
Chopped basil, parsley, coriander and chives (if you like mint, add some mint)
Sprinkle some sea salt and cracked black pepper on top
Drizzle with some lemon juice and place lemon slices on top. Serve with yoghurt to dollop on top.
We ate this with home-made pork sausages.
I’ll be making this again.
Here is the accompaniment to tonight’s Chermoula Chicken and Beetroot and Yoghurt dip with Pita bread.
Oven- dried cherry tomato halves and fresh cherry tomatoes
Chopped red onion caramelised with sugar and blood plum vinegar
Toasted pepitas and slivered almonds
Fresh coriander and basil leaves
Blood orange segments
Diced red and green chilli
Toasted sourdough crumbs
Sprinkle with lemon juice and blood orange juice
Top with lemon slices, black pepper and salt
So the summer of salads has begun.
Mixed lettuce leaves
2 medium-sized beetroot
1/2 small red onion, sliced thinly
Rind of 1/4 of a preserved lemon, diced finely
2 tbsp chopped parsley
2 tbsp chopped coriander leaves
2 tbsp date vinegar
4 tbsp olive oil
Salt and pepper
Peel 2 medium sized beetroot and slice very thinly (we used red and gold beetroot). If using two colours, keep them separate as the colours will run together.
Blanch beetroot in boiling water for 3-4 minutes. Refresh in cold water and pat dry on paper towels.
Roast walnut pieces at 180C for 3-4 minutes. Mix 1/4 cup sugar with 1/4 cup of water. Cook walnuts in syrup on low heat until most of the liquid dissolves. Allow to cool and then break into small pieces.
Place lettuce on plate, then add beetroot slices on top, then onion slices , walnut and crumbled feta.
Add chopped leaves. Mix date vinegar and oil and drizzle over the top.
Drizzle with pomegranate syrup and add salt and pepper.
We served the salad with deep-fried Moroccan fish balls, yoghurt and harissa.