I love my salad; however it needs to be made in a certain way. When I am putting together a salad I have to see a mix of colour, texture and flavours, otherwise it’s just me eating boring leaves. I can’t seem to enjoy a plain salad in the same way. It’s nice to make a dish with accents from the garden, it makes all that hard work during the winter well worth it. This is my layered salad. It has all the goodness you need and certainly a filling but healthy alternative for a dinner. Omit the chicken for a vegetarian version.
3 x handfuls of mixed salad (I used a combo of pea shoots, sweet and peppery salad leaves),
1 x handful of spinach leaves,
6 x broccolini (optional, I had spare to use up),
Handful of French beans (optional, I had spare to use up),
1 x 200g Merchant Gourmet Beluga lentils,
1 x large salad avocado (a bit pricy, but totally worth it),
1 x large salad onion,
2 x chicken breasts,
½ cup of sweet peas,
1 tsp of paprika,
1 x smashed garlic clove,
Sprig of thyme,
3 tbsps. of balsamic vinegar,
1 tbsp. of fig balsamic,
1 tbsp. of Dijon mustard,
5 tbsps. of olive oil,
1 tsp of mixed dried herbs,
Seasoning to taste.
Place a pan of water on the heat and when it comes to the boil add the French beans and broccoli for 4 minutes. Drain and run under cold water, then set aside for later,
In a steamer, add the chicken topped with some seasoning, paprika, garlic and the thyme. Allow to steam for around 20 minutes which should suffice, however you must ensure there is no pink in the middle,
Transfer the chicken to a plate, remove the garlic and thyme and then shred with two forks and then set aside to cool down before adding to the salad,
In a jar add the balsamic, Dijon, olive oil, dried herbs, seasoning and mix well,
In a large salad bowl add the lentils, onions, salad leaves, spinach, chopped avocado, chicken, beans and broccoli.
Add the dressing, mix well and then dive in.