This is a lovely, colorful, healthy salad and you can take a big pan of boiling water and use the same pan to cook all the vegetables one after the other. You really have to be in the kitchen for this recipe to keep an eye on the veggies as they want to be ‘al dente’. Serve with vinaigrette of your choice or mayonnaise.
4 oz baby asparagus -cut the bottom ends off
4 oz French green beans (the thin ones) – topped and tailed
4 oz yellow waxed beans – topped and tailed
4 oz snowpeas/mangetout
8 baby potatoes
1/2 can of hearts of palm – chopped into pieces
4 anchovies – chopped into pieces (optional)
Place asparagus into boiling water and cook for 3 minutes, remove from pan and place on paper towel to cool and absorb any water.
Repeat with green beans, waxed beans and snowpeas – cooking them one after the other.
Place potatoes and eggs in the boiling water and cook for 10 minutes.
Arrange veg. on a platter with the hard-boiled eggs (cut into 1/8ths) and hearts of palm.
Scatter pieces of anchovies over the veg.
Ground chicken, prunes and apricots make an interesting mix and the sweetness goes well with the sweet potato and the addition of a dollop of mango chutney on top. You could do this with an ordinary potato too, but a sweet potato really goes well with the gentle sweetness of the dried fruits. The sweet potatoes will need to go in the oven 40 minutes or so before you start preparing the chicken mixture.
1 tbsp. canola oil, seasoned with salt and freshly ground black pepper
1 medium onion – finely chopped
2 cloves of garlic – grated
1 pound of ground/minced chicken
6 dried prunes – chopped
8 dried apricots – chopped
1 cup of chicken broth/stock (add more if necessary later on in cooking)
4 sweet potatoes – washed
Heat oil in skillet/frying pan and when sizzling add onion and cook until just browning.
Add garlic and cook for a few minutes.
Add ground chicken and let it brown, then add the prunes, apricots and broth.
Bring to a boil, then simmer for 20 minutes.
Place sweet potatoes in oven at 350 degrees F/170 degrees C and cook for an hour.
I chose a salad like this for lunch the other day and it was so healthy (I immediately felt fitter after the first mouthful!) and tasty that I had to try it at home. Omit chicken and you have a great vegetarian/vegan salad.
Take some crispy lettuce and line a serving bowl with it.
Top it with the following, arranged however you like:
Poach a chicken breast, let cool, and cut into bite-size pieces
Take a red pepper, de-seed and chop into little pieces.
Hard boil a couple of eggs and, when cool, cut into 1/8ths.
1 x can of black beans, rinsed and drained
Handful of dried cranberries
Handful of cashew nuts – roughly chopped
Drizzle over some balsamic vinaigrette made by combining 1/3rd cup of extra virgin olive oil and 3 tbsp. balsamic vinegar whisked together.