Chicken, kale & cherry salad
SERVES 8 PREP 25 MINS COOK 10 MINS
INGREDIENTS
• 500g chicken breast fillets, quartered lengthwise • 1t flaked sea salt • 1 bunch of curly kale leaves, chopped • 3 cups cooked quinoa • 250g pitted cherries • 2 Granny Smith apples, cored, sliced thinly • ¾ cup roasted hazelnuts, peeled, chopped • 4 spring onions, finely sliced
DRESSING
• ¼ cup olive oil • ¼ cup lemon juice • 1T Dijon mustard • 1T honey
METHOD
1. Get the braai ready. Spray chicken with oil. Season to taste.
2. Braai chicken, 6-8 minutes, turning until cooked through. Rest 5 minutes. Slice thinly.
3. DRESSING In a jug, whisk all ingredients together. Season.
4. In a large bowl, massage salt into the kale.
5. Add quinoa, cherries, apple, hazelnuts and onion. Toss through half the dressing. Top with chicken, and drizzle with the remaining dressing to serve.
Berry-glazed lamb with watermelon salad
SERVES 8 PREP 20 MINS (PLUS MARINATING) COOK 10 MINS
INGREDIENTS
• 16 • ⅓ cup of smooth • 2T • grated • 1½T • 1T , chopped, plus extra leaves to serve
