After a heavy dinner on Sunday night, the only think I fancied eating yesterday was a fresh and tasty salad. My Aunt had made me a salad a few weeks ago using a mango mayonnaise with Thai spices it was so delicious was like a coronation chicken but better. I had also been watching Jamie Oliver on TV earlier in the day and he had made a salad by blitzing up cashew nuts to make a creamy dressing, well we had macadamia nuts in the cupboard so I used these. So both my Aunt and Jamie inspired me with this salad which was created with ingredients we had in…most where from the garden too………..ready steady COOK…………
Baby Gem Lettuce x 2
2 White Radishes
1 Fresh Beetroot
1 Large Spring Onion
Sun-blushed Tomatoes….check out the recipe here;
1 Mango, skinned and flesh chopped into chunks
Large handful of Macadamia nuts
2 Tbsp Coconut Milk
2/3 Dried Chillis
2 Tsp Curry powder
1 Garlic clove
1 Tsp Sweet Chilli Sauce
1 Tbsp Runny Honey
1 Tsp Brown Sugar
Salt & Pepper
First make your dressing;
In a blender blitz up all of the dressing ingredients to create a creamy sauce.
Take your chicken and drizzle over 2 spoonfuls of the dressing to marinade. Pop in the fridge for an hour. Reserve the rest of the dressing for later.
Once marinated pop them into an oven dish and cook in the oven at 200 degrees until juicy, cooked and browned.
Meanwhile prepare the salad.
Take a large plate and start building the salad..first cut the baby gem into quarters and arrange evenly on the dish.
Then with a peeler, peel lengths of cucumber ribbons over the baby gem..
Then do the same with the white radish…
Next scoop out spoonfuls of avocado onto the salad ‘Jamie’ style…
Now for some COLOUR!!… pop some of the juicy sweet Sun-blushed tomatoes over the salad. Then with a grater, grate slices of fresh Beetroot over the plate.
Next its onion time, sprinkle over long slithers of the spring onion.
Now drizzle over lots and lots of the tasty creamy dressing over the salad. Serve with fresh bread…