GOURMET SALADS

                        

 

 

                       CHICKEN WITH CHICKPEA, HERBS, AND FETA SALAD

Preheat oven to 180 C (350 F)

 

2 tbsp soumac

80 ml (1/3 cup) olive oil

1 lemon sliced and

1 lemon the juice

200 g (7 oz) x 4 chicken breast fillets

40 g (1.4 oz) butter

1 round bread cut into wedges

400 g (14 oz) skinned chickpeas, soaked overnight, boiled in salted water and drained

2 cups parsley, roughly chopped

1 onion, peeled and thinly sliced

80 g (1/3 cup) crumbled feta

 

Cook chicken in 1½ tbsp olive oil for 3 minutes on each side until golden and transfer to the oven and roast for 8 minutes until cooked through.  Loosely cover with foil for 2 minutes.

 

Meanwhile, sauté bread in butter and 2 tbsp olive oil for 4-5 minutes until crisp on all sides, remove from the pan, and keep warm.

 

Add the chickpeas to the saucepan and cook for 2 minutes to warm up.  Slice the chicken and toss with the chickpeas, bread, parsley, onion, and feta.  Combine remaining lemon juice, olive oil, and any remaining juices. Drizzle over the salad and serve garnished with lemon slices.

 

 

                               TURKEY, CAPERBERRIES AND OLIVE SALAD

1 tsp Dijon mustard

60 ml (¼ cup) olive oil

Finely grated zest and juice of 1 lemon

300 g (10 oz) cooked turkey

160 g (1 cup) pitted green olives, roughly chopped

80 g (½ cup) caperberries

1 cup parsley, chopped

1 cup watercress, chopped

250 g (½ lb) yellow grape tomatoes

40 g (¼ cup) smoked almonds

 

Whisk Dijon mustard, olive oil, lemon zest and juice together.  Season with salt and freshly ground black pepper to taste and reserve.

 

Using two forks, shred the turkey and place in a bowl with the olives, caperberries, parsley, watercress, tomatoes and smoked almonds.  Drizzle over the dressing, toss the salad and serve immediately.

 

 

                          SHRIMP SALAD WITH LETTUCE AND TOMATOES

250 g (½ lb) shrimps, shelled, deveined, thoroughly washed and cooked in salted wine and a rosemary twig for 2 minutes on each side, until they change colour

2 tomatoes, cut into small pieces

1 lettuce, shredded

3 tbsp mayonnaise

1 tbsp lemon juice

1 tbsp olive oil

1 tsp tarragon vinegar

1 clove garlic, peeled and minced

¼ tsp ground pepper

¼ tbsp fresh dill, finely chopped

A tiny pinch of Cayenne pepper

½ tsp of water

 

In a small bowl, combine mayonnaise, lemon juice, olive oil, vinegar, garlic, pepper, dill, Cayenne pepper, and water and mix well. 

 

In a separate bowl, mix the shrimp, lettuce, and tomatoes. Add dressing, toss to coat and serve.     

PLEASE BE VACCINATED AGAINST COVID - 19 SO THAT YOUR BELOVED FAMILIES, FRIENDS, THE WORLD AND YOU WILL REMAIN HEALTHY AND SAFE.