I should have mentioned about the lack of Summer weather earlier, because as soon as I posted about how cold and wet it was, the heat arrived! And I am certainly not complaining now – it’s quite lovely and should remain so now for the next 5 or so months. Hooray!
So……salad time.
After a couple of days of not eating proper meals, in fact not eating much at all I have to say, as well as too much wine consumption (what can I say, my friends are a bad influence….), I was badly in need of something healthy and vibrant. This dish, adapted from a recent Super Food Ideas recipe, fit the detox bill perfectly – light and crunchy, great colours, full of vitamins and goodness, and tasting great too.
Chicken & Broccolini Salad
2 tbsp olive oil
1 tbsp light soy sauce
2 skinless chicken breast fillets (about 500 gms)
2 bunches broccolini, cut into 3cm pieces
⅓ cup pine nuts
¼ cup dukkah (whatever flavour you like – I used Hot Chilli by Gourmet Spice Blends from Mt Tamborine, Queensland)
zest of 1 lemon
juice of 1 lemon
1 tbsp extra-virgin olive oil
60 gms baby spinach leaves
Heat 1 tbsp of the olive oil in a deep fry pan or wok. Add chicken fillets; brown on both sides then add the soy sauce, cover and cook for 15-20 minutes until cooked all the way through (add a splash of water if it starts to stick). Remove from pan, cover with foil and let rest for 5 minutes then slice and put aside.
Steam broccolini pieces in microwave for 2 minutes on HIGH; let stand for a few minutes then drain.
Heat the other tbsp of olive oil in the same frypan or wok; add pine nuts and dukkah and stir frequently for 1-2 minutes until starting to toast and become aromatic. Returned sliced chicken to pan along with all remaining ingredients. Mix thoroughly and gently heat through until spinach wilts.
Serves 2-3
Happy Summer Fooding!
