Is anyone else staggered at the warm weather we are having this week? Twenty two degrees in my garden today - is this Global Warming? Well I'm going to make the most of this environmental apocalypse with the first barbecue of the year.
Yes, I understand that this is a well trodden recipe and I am absolutely sure that you will all have eaten one of these salads at some point. But it is just so bloody tasty and perfectly fitting for this unseasonal weather. It is a classic, but don't feel bad about adding stuff you like and removing ingredients you don't. Straight after I took this picture, my missus threw load of chopped coriander on top. It's not traditional, but soft herbs are lovely in a salad and the citrusy notes of the leaves worked really well with the chicken. Serves 2
Ingredients:
Free range chicken breasts - 2
Garlic - 1 clove, crushed
Fresh oregano - 2 or 3 sprigs, stems removed and leaves chopped
Ripe tomatoes - 2 large, chopped or use a handful of cherry vine tomatoes
Yellow pepper - 1, deseeded
Cucumber - 1/2
Kalamata olives - 1 handful
Red onion - 1 small, peeled and finely sliced
Lemon - 1
Best extra virgin olive oil - 50 ml
Feta cheese - 1 packet, cubed
Salt and freshly crushed black pepper
Method:
Marinade the chicken for an hour or so with the garlic, a little olive oil, oregano, a squeeze of lemon and a a good seasoning of salt and pepper. Sliced the cucumber through the middle lengthways and using a teaspoon remove the seeds, then slice into thin 'half moons'. Toss together the cucumber, onion, yellow pepper, tomato and olives. Season lightly and squeeze over some lemon juice and dress generously with olive oil. Transfer to your serving plate and top with the feta cheese - do this last or the cheese breaks up in the salad and can look a bit messy. Season and chargrill the chicken on the barbecue, slice up and throw over the salad.
Ingredients:
Free range chicken breasts - 2
Garlic - 1 clove, crushed
Fresh oregano - 2 or 3 sprigs, stems removed and leaves chopped
Ripe tomatoes - 2 large, chopped or use a handful of cherry vine tomatoes
Yellow pepper - 1, deseeded
Cucumber - 1/2
Kalamata olives - 1 handful
Red onion - 1 small, peeled and finely sliced
Lemon - 1
Best extra virgin olive oil - 50 ml
Feta cheese - 1 packet, cubed
Salt and freshly crushed black pepper
Method:
Marinade the chicken for an hour or so with the garlic, a little olive oil, oregano, a squeeze of lemon and a a good seasoning of salt and pepper. Sliced the cucumber through the middle lengthways and using a teaspoon remove the seeds, then slice into thin 'half moons'. Toss together the cucumber, onion, yellow pepper, tomato and olives. Season lightly and squeeze over some lemon juice and dress generously with olive oil. Transfer to your serving plate and top with the feta cheese - do this last or the cheese breaks up in the salad and can look a bit messy. Season and chargrill the chicken on the barbecue, slice up and throw over the salad.
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