So there are a few cheats in this one, but honestly one of the yummiest flavour combinations that will transform your mid week meals into something special! Super quick to make and packed with deliciousness!
3 cups of baby spinach leaves
1 tub of marinated artichokes
1 Roasted red pepper with skin removed
About 10 pitted black olives
1 round of feta cheese
2 cups of fresh green asparagus
Fresh Parmesan Shavings
Rocket leaves (Arugula) to garnish
Extra Virgin Olive Oil to drizzle
Balsamic Glaze to drizzle
Wash and drain the spinach leaves and arrange on a serving plate / dish and drizzle a teeny bit of balsamic glaze over to dress lightly.
Steam the asparagus for 5 -6 minutes and then add them to ice water to cool. Then remove and pat dry and season with salt and pepper and put aside.
Arrange the sliced roast pepper, olives, feta, artichokes and seasoned asparagus on top of the spinach leaves and drizzle with a little olive oil.
Top with parmesan shavings and rocket leaves and then drizzle the balsamic glaze over the top and serve.
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
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.