Ok, so I'm going through a salad phase. I can't get enough of them. This latest addition is inspired by the fabulous Madeleine Shaw and her famous 'Get the Glow' recipes. I've combined a few elements of her different recipes and thrown in a few little changes of my own as well. Here's how...
INGREDIENTS: (serves 2-4)
for the salad...
100g Runner beans
100g Sugar snap peas
1/2 a pomegranate
Fresh coriander
1 tin green lentils
1/2 tsp chilli flakes
1 tsp smoked paprika
4 chicken thighs
1 tbsp soy sauce
1 1/2 tsp runny honey
1 1/2 tsp ground cumin
2 garlic cloves, crushed
1 tsp of coconut oil
for the dressing...
1/2 small tin of sweetcorn
150g cashews
1 clove of garlic
2 limes
1 tbsp tahini
METHOD:
for the salad...
In a bowl, combine the honey, soy sauce, 1 crushed garlic clove and cumin, and add the chicken coating evenly.
Cut the beans into 1cm pieces and the sugar snaps in half. Steam for approximately 5 minutes and set to one side. In a pan heat the coconut oil and fry the other clove of garlic with the chilli flakes for 2 minutes. Drain and wash the lentils and add to the pan with the paprika. Cook on a low heat for around 10 minutes.
Whilst the lentils are cooking, grill the marinated chicken until golden brown and sticky and the juices are running clear. When cooked, slice into thin strips.
for the dressing...
Combine all the ingredients with a few tablespoons of water and blitz in a blender until smooth. If you want you can soak the cashews over night, which will make for a smoother consistency, but if you don't have time it still tastes beautiful without soaking them.
Plate up in layers in whatever order you want. I did lentils first, then beans, then chicken, topped with the dressing, pomegranate seeds, chopped coriander and a crack of black pepper.
Enjoy, and let me know how you get on! x
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