Lentil ‘Tabbouleh’

This recipe is another winner from my cooking guru, Rene. I just love her food. Its always, always packed with fresh ingredients and full of amazing flavour and her ability to pair flavours together is remarkable! Sigh, I have such a long way to go!

Tabbouleh is a middle eastern salad that is usually made with bulgar or cous cous which you can totally substitute here for the lentils. I really like that this one has lentils as they are so much better for you and packed with protein.

Please adhere to the last step which is to let it sit  for at least 1 hour before serving as the flavours need to develop. Its well worth it! Its a great side to some baked fish or even chicken breasts or serve it as a salad at a braai. So yummy! Thanks Rene! xx

1 tin lentils, well rinsed and drained

3 cups flat leaf parsley, coarsely chopped

1/2 cup fresh mint, coarsely chopped

1/2 pack Ina Paarman  sundried tomato quarters, chopped

1 red onion, finely chopped

2 spring onions, finely chopped

125 ml olive oil (I used half of this to be a bit more ‘fat conscious and it worked perfectly, just halve the lemon juice as well if you are reducing the oil)

125 ml fresh lemon juice

2 discs feta cheese, crumbled

• Place all ingredients in a large bowl.
• Season to taste.
• Mix gently and allow to stand for at least 1 hour before serving.

 

Recipe by Rene Kairuz

 

Chimichurri Chicken with Mexican Brown Rice

I’m on a serious health kick at the moment! I’m delving into the unknown world of lentils and chickpeas and beans! I must say I have really enjoyed feeling good and eating clean and knowing that my body is thanking me for what I am putting in and not groaning in desperation with all the work that I usually make it do!

I have been pleasantly surprised by the really great recipes out there with healthy ingredients. Previously when I wanted to eat healthy I would end up dying of boredom just a few weeks in and revert to tastier (unhealthier) options. But I am happy to say that I will be trying some really healthy (interesting) recipes that are full of wonderful flavours and popping them onto the blog for your enjoyment too!

I made this last night and was delighted with how it turned out. If you are watching your fat intake then go easier on the chimichurri on your serving, but otherwise it is packed with gorgeous flavours and so so good for you!

The mexican rice is so fresh and tastes really authentic! If you are a coriander fan, I would throw some in the mix here too as I think it will add a lovely punch. although it actually doesn’t need it!

Just a tip if you are not used to cooking brown rice. The brown basmati is divine and it takes an extra 10 minutes to cook. So bear that in mind.

ENJOY!

For the Chimichurri:

2 packets (60g) Italian Flat Leaf Parsley

½ Packet (15g) oreganum

4 garlic cloves

3 Tbsp (45 mls) white balsamic vinegar

1 – 2 tsp (5 – 10mls) dried chilli flakes

½ cup (125ml) olive oil

Salt and milled pepper

 

4 fresh chicken skinless filleted breasts, flattened

1 cup (25oml) brown basmati rice, cooked

1 tsp (5ml) cumin seeds

2 spring onions, finely chopped

½ small can (17-g) corn kernels drained and rinsed

1 packet (350g) mixed cherry tomatoes, halved

1 can (400g) kidney beans, drained and rinsed

 

• Blitz chimichurri ingredients together until smooth. Reserve half and pour remaining mixture over chicken breasts. Refrigerate, covered for 30 minutes.
• Toss the rice with the cumin, spring onions, corn, tomatoes, kidney beans and seasoning.
• Heat a griddle pan, drain excess marinade from chicken and cook for about 7 minutes on each side or until charred and cooked through.
• Serve chicken with rice, reserved chimichurri and lime wedges.

 

Serves 4

Recipe and Photo from the Fresh Living Magazine

Watermelon, Feta and Black Olive Salad

I’ve seen a few recipes for watermelon salad and it made me quite curious! I made this one by Nigella the other night as a side dish to some Chicken thighs that I cooked with chinese 5 – spice and sweet chili sauce, sesame seeds and rice noodles.  It worked beautifully together. You may be hesitant to try black olives, feta and red onion with watermelon!! But it’s a fantastic combination 🙂  The little trick with soaking red onions in lime (or lemon juice) works brilliantly if you want to add red onion to any salad. I will use that trick for the rest of my life! 🙂

1 small red onion

4 limes

1.5 kilograms watermelon (sweet and ripe)

250 grams feta cheese

1 bunch fresh flatleaf parsley

1 bunch fresh mint (chopped)

4 tablespoons extra virgin olive oil

100 grams pitted black olives

black pepper

• Peel and halve the red onion and cut into very fine half-moons and put in a small bowl to steep with the lime juice, to bring out the transparent pinkness in the onions and diminish their rasp. Two limes’ worth should do it, but you can find the fruits disappointingly dried up and barren when you cut them in half, in which case add more.
• Remove the rind and pips from the watermelon, and cut into approximately 4cm / 1½ inch triangular chunks, if that makes sense (maths is not my strong point). Cut the feta into similar sized pieces and put them both into a large, wide shallow bowl. Tear off sprigs of parsley so that it is used like a salad leaf, rather than a garnish, and add to the bowl along with the chopped mint.
• Tip the now glowingly puce onions, along with their pink juices over the salad in the bowl, add the oil and olives, then using your hands toss the salad very gently so that the feta and melon don’t lose their shape. Add a good grinding of black pepper and taste to see whether the dressing needs more lime.

Recipe by Nigella

The photo is mine

Ricotta Fritters in Tomato Sauce and Grilled Vegetable Salad with a Yoghurt Mint Dressing

So I decided to go where I have never ventured before, and that was to serve my husband and son a vegetarian meal! I am so keen to do a meat free meal once a week. I think it will save money, widen our horizons, push my creativity to get interesting with vegetables and for our overall health. I did this meal from my Jamie book but I didn’t do his salad, I created one of my own which was really delicious, fresh and sweet! The ricotta fritters were tasty! I used a blob of yoghurt and 2 eggs to moisten the fritters batter a little because the type of ricotta cheese that I used was a bit dry. So try to find a brand (Woolworths has a good one) that sells a moist ricotta. My 15 year old son suggested that I should do some chicken with it next time (boys hey?) but my husband and friend who joined us really enjoyed it. I will make it again!

Ricotta Fritters

For the Sauce:

25g dried porcini mushrooms

4 Anchovy fillets (optional)

1 dried red chilli

2 cloves of garlic

700g passata

8 black olives / Calmata olives (stone in)

½ a bunch of fresh basil

For the Fritters:

1 large egg (or 2 medium eggs)

400g ricotta cheese

1 whole nutmeg, for grating (or 1/2 tsp ground nutmeg)

1 lemon

40g Parmesan cheese

1 heaped tbsp flour

Olive Oil

Balsamic vinegar

For the veggie salad:

3 small peppers (orange, red and yellow)

6 baby marrows

A small bunch of asparagus

Olive oil, salt and pepper

1 tsp BBQ spice

For the Yoghurt dressing:

3 Tbsp plain yoghurt

10ml Dijon mustard

1 handful fresh mint, finely chopped

A squeeze of fresh lemon juice

Salt and pepper to taste

• Put the porcini mushrooms in a mug and cover with boiling water.
• Crack the egg into a mixing bowl, add the ricotta, finely grate in ¼ of the nutmeg (or add the ground nutmeg) and the zest of the lemon. Add the parmesan and flour and then beat together.
• Put 1 tbsp of olive oil into the frying pan, then use a tablespoon to spoon in 8 large dollops of the mixture, turning carefully when nicely golden.
• Put the anchovies (if using) and 1 tablespoon of olive oil into the casserole pan, crumble in the dried chilli, and squash in the unpeeled garlic through a garlic crusher.
• Finely chop and add the porcini with half of their soaking water and the passata. Season with salt (remember that anchovies are naturally salty) and pepper and bring to the boil.
• Squash and add the olives, discarding the stones.
• Pick and reserve a few basil leaves, then chop the rest and add to the sauce.
• Let that simmer for a few minutes.
• **I found that I had to add about a tablespoon of Xylitol (to keep the calories down) to the sauce, but you can add some sugar if you like to offset the bitterness of the tomatoes.**
• Meanwhile, chop up your vegetables and put them into a mixing bowl, drizzle with a little olive oil and salt and pepper and BBQ spice and rub all of that into the veggies. Then in batches, put into a hot griddle pan until tender (but not soft!). Set aside and continue until all your veggies are done.
• Place the veggies into a serving dish or platter to cool slightly.
• Mix all the yoghurt dressing ingredients together and put ‘blobs’ of the dressing over the veggies.
• Place the fritters on top of the sauce, then scatter over the reserved basil leaves. Drizzle with balsamic vinegar (this makes a BIG difference!) and serve with lemon wedges and the Vegetable salad.

Ricotta Fritters and Sauce Recipe by Jamie Oliver

The Veggie salad recipe is mine.

Enjoy! xx

Peanut Satay Pork Rice Paper Rolls

Delicious little rolls that are healthy and taste great!  The nice thing about these is that you can put just about anything in them! mine change all the time. I made these on Saturday for a picnic which worked so well! I packed them into little containers and they were the perfect picnic treat.

For the wraps:

1 x 500g pork fillet

1 tsp chinese 5 spice

20 rice paper discs

1 red baby cabbage (thinly sliced)

3 carrots (finely julienned)

1 punnet watercress (torn up)

1 packet of baby spinach (torn up)

100g almond flakes

100g dried coconut shavings

3 tbs sesame seeds

Sesame oil

For the Satay sauce

2 Tbsp oil

3 garlic cloves, finely chopped

1 tsp dried chilli flakes (or fresh chili)

60ml peanut butter

80ml Hoisin Sauce

2 Tbsp brown sugar

1 cup coconut cream or milk (I used the coconut milk – way less fattening)

2 tbsp rice wine vinegar

 

• To make the sauce, heat the oil in a small saucepan and fry the garlic and chilli. Combine the rest of the ingredients and add to  the saucepan. Stir over medium heat for about 2 – 3 minutes. Set aside to cool.
• While the sauce is cooling, take a clean dry frying pan and on a medium to high heat, toast your almond and coconut flakes until golden brown. (stirring constantly) Remove from the heat and allow to cool.
• Finely slice the pork fillet, season with salt, pepper and the chinese 5 spice. Heat some sesame oil in a frying pan. When hot, add the pork and stir fry quickly until JUST done! Add about half a cup of the sauce when it is done, mix it up and remove from the heat and place into a separate bowl so that it can cool down.
• Get a casserole dish wide enough to fit a rice paper disc in and fill it with warm  (not boiling) water
• Place a clean, dry towel on your work surface. You need at least half a bath towel worth of space… I hope that makes sense.
• One at a time, place a rice paper disc in the warm water and wait about a minute until it is soft, take it out and place it flat on the towel for a few seconds, then fold in half, but slightly more on the side resting on the towel (look at the pictures below).
• When you have done that to 10 discs you can fill them.  Mix the carrots, cabbage, spinach and watercress together in a bowl  and place a little of that veg mixture on each half moon shaped rice paper disc. Then put a little of the almond and coconut flakes on.

• Next, take some of the pork mixture and place this on top of the almonds, coconut and veg mixture.

• Now you can roll these babies!
• Fold the bottom section (the curved side) up over the mixture (it will just go over the bottom bit of mixture)
• Then take the left side and fold it over the mixture and roll from left to right over the ’empty flap’ until you get a roll resembling this:

• The rice paper is pretty sticky (it’s amazing stuff) and will stick to itself so as soon as you have completed the roll, the rice paper will seal itself. EASY PEASY!
• Continue with this process until all your rolls are done and you can then pack them up for a picnic or serve them on a platter with a little bowl of your satay dipping sauce. (which is missing from my photo – sorry)

They are quite cute and can stand up by themselves, making your plating fun and interesting.

Feel free to change it up! you can put fillings in like sweet chilli chicken with cabbage dressed in olive oil, soy sauce and white wine vinegar and some sugar (see my oriental cabbage salad recipe)  or you can do Pork with plain hoisin sauce and some lettuce, carrots and cucumber… ah – just use your imagination. Its endless really!

Enjoy

Serves 4 – 5

Asian Fish with Miso Noodles and Crunchy Veg

I’m just loving Asian flavours at the moment. They tend to wake up so many of the dishes that we have become so use to making. On my menu plans I would often have “Fish and salad” or “Fish and veggies” to try and keep things healthy. I would pop some frozen fish into the oven and roast some veggies or throw together a bit of a salad. And as enjoyable and healthy and quick that was, I was soooo bored with it! This recipe is just as healthy and quick but the flavours just whack you in the mouth and make you feel as though you are eating something very special and some what exotic…

If some of the ingredients look foreign to you, fear not!  You can find them all at a Chinese Supermarket (and even some good supermarkets) If you need names, email me and I can recommend a few in the Johannesburg area. But please don’t be put off by ingredients that you have never used or seen before. Cooking is about being adventurous! And you can trust me with this one!

I used fresh salmon and fresh hake which made a big difference. Don’t use the frozen stuff… your taste buds will thank you.

I really loved the veg combo!! oh my goodness! The difference that a spash of soy sauce, olive oil and lime juice can make to some veggies is just phenomenal, and mixed up with the noodles…. mmmm! A WNNING dish!  Enjoy!! xxx

Fish

2 tsp sesame oil

300g salmon fillet, skin off and pin boned

300g of any white fish fillet, skin off and pin boned

1 tbsp sesame seeds

1 lime

1 tbsp runny honey

2 springs fresh coriander

Noodles

1 x 15g sachet of miso paste

2 tbsp low-salt soy sauce, plus extra to serve

5 dried kaffir lime leaves

3 nests of fine egg noodles

1 fresh red chilli

½ a cucumber

200g sugar snap peas

4 spring onions

1 little gem lettuce

200g radishes

1 lime

2 tbsp extra virgin olive oil

• Preheat your oven to 200 C
• Rub half the sesame oil on a small shallow baking dish or ovenproof serving platter.
• Pat both fish dry with kitchen paper, slice them into 1.5 cm-thick strips and arrange randomly around the dish or platter. Cut the Salmon slightly thicker as it tends to cool a little quicker than the white fish.
• Rub gently with the rest of the sesame oil, sprinkle with the sesame seeds and season with salt and pepper.
• Scatter over half the juice, then drizzle over the honey.
• Place in the oven to cook through (about 7 minutes)
• Pour 1 litre of boiling water into a casserole pan with the miso paste, soy sauce, crumbled lime leaves and noodles, making sure they’re fully submerged.
• Slice the chilli and add to the broth. Finely slice the cucumber. Sugar snaps, trimmed spring onions, lettuce and radishes in a food processor.
• Tip the sliced veg into a bowl and dress with the juice of 1 lime, a little soy sauce and the extra olive oil.
• Check the noodles and switch off the heat when they’re done, drain most of the excess liquid, leaving some. Season to taste with soy sauce.
• Pile the veg in the centre of the noodles and toss together at the table.
• Serve the fish sprinkled with coriander leaves.

Recipe and photo by Jamie Oliver

Serves 4

Seared Asian Tuna, Coconut Rice and Jiggy Jiggy Greens

Another one from the fabulous Jamie Oliver! This recipe has rocketed right to the top of my favourites list!

WOW. . .

It was date night on Saturday and I wanted to make my husband something delicious and special for dinner without having to spend hours in the kitchen! (not on date night! come on!) I had planned to do this meal as it seemed to tick all the boxes. It was quick, easy and man oh man…. the flavours!  We were in heaven. The beautiful freshness of the grapefruit juice adds something amazing and the green tea (strange I know) and sesame crust is just to die for.

What a treat!! I just can not recommend this one enough….

Rice

1 x 400g tin light coconut milk

1 x coconut tin (300g) of basmati rice or jasmin rice

1 lime

Tuna

1 x 450g piece of yellowfin tuna steak

2 x green tea bags

1 tbsp black and white sesame seeds (mixed)

Olive oil

Pickled ginger

2 spring onions

1 fresh red chilli

The juice of 1 small pink grapefruit

low salt soy sauce

½ bunch fresh coriander

Greens

2 bok choi

1 large bunch of asparagus (300g)

200g tenderstem broccoli

2 tsp sesame oil, plus extra to serve

3 cloves garlic

1 tbsp teriyaki sauce

• Pour the coconut milk, 1 tins worth of rice and 1 tin of boiling water into a small pan. Season with salt and pepper, stir well, cover and cook for roughly 10 minutes, stirring occasionally, then turn the heat off.
• Halve the tuna lengthways, then empty the contents of the tea bags on to a board with the sesame seeds and a pinch of salt and pepper. Roll and press the tuna in the flavours to coat, then put in the frying pan with 1 tablespoon of olive oil. Sear for about 40 seconds on each side, then remove to a plate, leaving the pan on the heat.
• Halve the bok choi, then finely slice in a food processor with the trimmed asparagus and broccoli.
• Put the sesame oil into the frying pan and turn the heat up to high. Squash in the unpeeled garlic through a garlic crusher, then tip in the sliced greens. Toss and move around for 2 minutes, then season to taste with Teriyaki Sauce and remove from heat.
• Arrange pieces of pickled ginger around a serving platter and about a tablespoon of the juice.
• Finely slice the trimmed spring onions and chilli and sprinkle over the top.
• Squeeze over the grapefruit juice and season to taste.
• Slice the tuna 1cm thick and place on the dressing, drizzle with a little soy sauce, then sprinkle with coriander leaves and a few dribbles  of sesame oil.
• Serve with the rice, lime wedges and greens.

Serves 4

Recipe and photo by Jamie Oliver

Lamb Kofte, Pitta and Greek Salad

I think that I shared the same point of view with many other people who have tried to lose weight before with various diets. And that is that healthy, low fat food has no taste, no pizzaz, offers zero challenge or excitement to an adventurous cook who’s looking to up their skills and learn more about food and flavour.  This presented me with a real dilemma in that I felt as though I had to choose between my love of cooking, food and my health.

Something had to give right? WRONG.

I really applaud Jamie Oliver and his intense mission that he has undertaken to introduce healthy eating habits and has not just highlighted a problem, but has offered a solution in his recipes that are FULL of amazing flavour, are quick and easy to make but remain interesting, fresh and different!   I don’t have to choose between interesting great tasting food and my health, I can now cook amazing food that is good for me but that also feeds my cooking and food passion. It’s just about making the right choices, cutting the wrong things out and focussing on flavour combinations and making good, healthy food WORK well by combining it with the right stuff! Something that Jamie does very well and is teaching me how to do which has proven to be a very valuable lifestyle lesson!

I made this from his 15 Minute Meals recipe book last night and have fallen in love with it! The honey and pistachio coating is just gorgeous. The honey adds a subtle sweetness that lamb loves and the pistachios add interesting colour as well as a beautiful texture.  I also really enjoyed the grated red onion and cucumber mixture that he puts on the greek salad. It worked so well and I am not usually a fan of onion in salad, but this was fantastic!

This meal works so well for entertaining as you can just pop platters on a table and people can go nuts! I will definitely do this one again! ENJOY! 🙂

Kofte

400g lean lamb mince

1 tsp garam masala

Olive oil

25g shelled pistachios

A few sprigs of fresh thyme

1 tbsp runny honey

Couscous

½ bunch fresh mint

1 fresh red chilli

½ mug (150g) of couscous

Salad

½ an iceberg lettuce

½ a red onion

½ a cucumber

5 ripe cherry tomatoes

4 black olives (stone in)

4 heaped tbsp fat-free yoghurt

2 lemons

40g feta cheese

To serve:

4 Pita breads

• In a large bowl, mix the mince with salt, pepper and the garam masala.
• Divide into 8, then with wet hands shape into little fat fingers.
• Put into the frying pan with 1 tablespoon of oil, turning until dark golden all over.
• Tear off most of the top leafy half of the mint and blitz in the processor with a pinch of salt and pepper and the chilli until fine. Remove the blade, stir in ½ mug of couscous and 1 mug of boiling water, put the lid on and leave to sit in the processor.
• Cut the lettuce into wedges and arrange on a nice board or platter.
• Peel and coarsely grate the onion and cucumber into a bowl, season well with salt, then squeeze out any excess salty liquid and sprinkle over the lettuce.
• Chop and add the tomatoes, then squash, destone and dot over the olives.
• Mix the yoghurt in a bowl with the juice of 1 lemon, season to taste , then drizzle over the lettuce and crumble over the feta.
• Bash the pistachios in a pestle and mortar.
• Drain away the fat from the lamb, then toss with the bashed nuts, thyme leaves and honey and turn the heat off.
• Pop the pitas in the microwave (800W)  for 45 seconds to warm through, then cut in half and add to the board with the kofte.
• Fluff up the cous cous, scatter the remaining mint leaves over everything and serve with lemon wedges.

Serves 4

Recipe and photo by Jamie Oliver

Chicken Dim Sum with Coconut Buns, Cucumber Pickle and Hoi Sin Sauce

 

I recently received the Jamie Oliver 15 minute meals book as a gift. What a gift!! I am loving the quick and more importantly healthy recipes that are in it and they are all just packed with my kinds of flavour! I will be trying and testing and blogging the good ones for you. I tried this one last night. I was a bit worried about steaming buns and steaming chicken (!!) as I had never done that before but it was so exciting to see how it all just worked!

I used portobellini  mushrooms as I couldn’t get to the right shop to get the mixed mushrooms, but they worked beautifully. I laid it all out in the steamer and in the small bowls (see the definition of Dim Sum below) and my family tucked in! We loved it J

You do need one of these bamboo steamers though – it’s essential!

 

For the Coconut Buns

1 x 400g tin of coconut milk

2 coconut milk tins (500g) of self raising flour, plus extra for dusting

 

For the Chicken, pickle & garnishes

2 x 200g skinless chicken breasts

140g mixed mushrooms

3 tbsp hoi sin sauce, plus extra to serve

2 limes

200g tenderstem broccoli

1 cucumber

1 Tbsp soy sauce

1 Tbsp rice or white wine vinegar

½ a bunch of fresh coriander

3 Tbsp sesame seeds

Pickled ginger

1 – 2 fresh red chilies

 

• Pour the coconut milk into a food processor with 2 heaped tins worth of self-raising flour and a good pinch of salt, whiz to a dough, then tip on to a flour dusted work surface. Roll the dough into a sausage shape, cut into 8 even sized pieces, then place each one into a double-layered muffin case, and squeeze those into one layer of the steamer. Pour 5 cm of boiling water into a large wok or on top of a medium saucepan. Put the basket of buns on top with the lid on and leave to steam hard.
• Cut the chicken into 1cm strips and toss in a bowl with the roughly torn mushrooms, hoi sin sauce, juice of ½ lime and a pinch of salt. Mix with your hands.
• Tip the chicken and mushroom mixture into the second steamer basket along with the trimmed broccoli and pop underneath the tray of buns for 5 minutes until cooked through.
• Peel the cucumber into ribbons (I used a vegetable peeler), toss into a bowl with the soy sauce, vinegar and a few torn coriander leaves, then with clean hands squeeze and scrunch everything together to make a pickle.
• Toast the sesame seeds in the frying pan on a low heat until golden, then tip into a little bowl, cut the remaining 1 ½ limes into wedges, and serve with the pickled ginger and extra hoi sin sauce in little bowls.
• Serve the buns and chicken in the steamer trays, scattering everything with the remaining coriander leaver and finely sliced chilli.

 

Serves 4

Recipe and Photo from Jamie Oliver’s 15 Minute Meals

 

What does DIM SUM mean??

Dim sum refers to a style of Cantonese food prepared as small bite-sized or individual portions of food traditionally served in small steamer baskets or on small plates. Dim sum is also well known for the unique way it is served in some restaurants, whereby fully cooked and ready-to-serve dim sum dishes are carted around the restaurant for customers to choose their orders while seated at their tables.

Eating dim sum at a restaurant is usually known in Cantonese as going to “drink tea” as tea is typically served with dim sum.

Oriental Chicken Salad

This recipe was given to me by a friend. I tried it the same night and absolutely loved it! It’s light and full of wonderful flavour. The ricotta is also such a lovely touch and works so well with the chilli. It makes a great change to throwing some Feta onto a salad!  Thanks Nikki for a great addition to the blog and my meal planning 🙂

2 Handfulls of rocket

1 handfull of fresh watercress

2 handfulls baby spinach

2 small oranges

1 block or 1 tub of Ricotta cheese

3 Spring onions, finely sliced

3 baby marrows, thinly sliced (lengthways)

6 – 8 baby rosa or cherry tomatoes

4 chicken breast fillets

1 Tbsp chicken spice or BBQ spice

Salt and pepper to season

2 tsp dried chilli flakes

1 tsp dried origanum

Dressing:

1 tbsp Soya sauce

2 tsp Honey

2 Tbsp Olive oil

Salt & pepper to taste

A squirt of lemon juice

• Slice the chicken thinly into strips, season with chicken spice and salt and pepper and brown in a frying pan with a little bit of olive oil.  Set aside to cool
• Line a baking tray with foil. Break the ricotta into crumbs onto the baking tray. Sprinkle with olive oil, salt and pepper, dried origanum and chilli flakes.
• Grill in the oven until golden brown and then set aside to cool.
• Grill the marrow slices in a griddle pan with some olive oil. (You can serve it raw if you like)
• Prepare salad greens and other raw veg.
• Cut the skin off the oranges and then slice into segments.
• Arrange the rocket, watercress and spinach on a plate and top with the marrows, chicken, ricotta, tomatoes and orange slices.

For the dressing:

• Mix all the dressing ingredients together giving it a good whisk and then drizzle over the salad when you are ready to serve.

Serves 4

Recipe by Nikki Nilsson