Finally another salad! See it’s not all just protein and sauces and butter on this blog. Sometimes I come across flavours complex and interesting enough in a salad to actually give it the time of day here. This salad here is mostly light and refreshing, filling and very very tasty. It’s pretty easy to make and will probably be a great accompaniment to a barbecue on a hot summer’s day! The flavours of the roast vegetables we all can relate to, while the rocket, the feta and the lemon zest provide the zing to freshen it up and then the roasted almonds round it off with the sweet smokey flavour. You’ll find the recipe after the jump.
Makes 4-6 side portions and 2-3 large main portions.
2 medium large eggplants
3 capsicum (assorted colours for flair)
5-6 zucchini cut lengthwise into “sheets”
5 button mushrooms sliced
2 large tbsp of drained sun-dried tomatoes
Roughly a large handful of baby rocket
A large handful of peeled blanched and toasted almonds
About 150g of feta cheese cubed
1 tbsp of chopped fresh thyme
Preheat an oven to 180 degrees C
Cut the aubergine into 1cm cubes and place on a baking tray. Slice the capsicum in half, remove the seeds and place, skin side up onto the same baking tray. Drizzle the vegetables with olive oil and stick in the oven until the aubergines are cooked and the capsicum skin starts to brown, about 20mins. Remove and keep on the side to cool, once cooled the capsicum skin will easily peel off, cut into squares roughly the size of the aubergines, and throw all into a large bowl
For the zucchini, warm up a grill and drizzle with olive oil, place the slices on a grill, and quickly grill on both sides just so that you can get nice dark grill marks onto the zucchini. Add them to the bowl of veggies, and then place the bowl in the fridge for about an hour.
Add the remaining ingredients to the bowl, and wait for the chicken and dressing before mixing all together.
For the dressing:
1/3 cup of extra virgin olive oil
1 1/2 tbsp of honey
juice of 1 lemon
Salt and pepper to taste
1 tsp of Dijon mustard
5 tbsp of apple cider vinegar
Mix all together (should be about 1/2 to 2/3 of a cup) until emulsified.
For the chicken:
2 nice and plump chicken breasts (about 200g)
1 tbsp of honey
Zest of half a lemon
1 tsp of fresh thyme leaves
Two lugs of olive oil
Salt and pepper
Marinate the chicken in the above mixture for at least an hour, and then place a pan on a medium heat, and place the chickens (no need for additional oil) in the pan once it gets hot. Cook for about 5-7min each side until cooked through and no longer pink on the inside (cooking time may vary due to varying thickness of chicken breasts) Remove from the heat, and slice into 1/2cm slices and leave to cool to room temperature for about 15mins.
Mix everything together with the dressing, dig in and enjoy!