4 slices of bacon (optional)
2 chicken breasts
salt & pepper
For the ranch dressing:
½ cup buttermilk
¼ cup plain Greek yoghurt
¼ cup sour cream
½ tsp dill
½ tsp parsley
¼ tsp garlic powder
salt & pepper to taste
To make the buttermilk ranch dressing, whisk together buttermilk, Greek yogurt, sour cream, dill, parsley, garlic powder, salt and pepper, to taste, in a small bowl, set aside.
Heat a large pan over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
Season chicken breasts with salt and pepper, to taste. Add to pan and cook, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces. Then add a couple of lugs of marinade and give it a mix.
Place eggs in a large saucepan and cover with cold water. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes. Drain well and let cool before peeling and dicing.
To assemble the salad, place lettuce in a large bowl; top with arranged rows of bacon, chicken, eggs, tomatoes, avocado, corn and feta.
Serve immediately with buttermilk ranch dressing.
450g piece of yellowfin tuna
2 green tea bags
1 tbsp of black and white sesame seeds
2 spring onions
1 red chilli
The juice of 1 small grapefruit
½ bunch fresh coriander
2 bok choi
200g tenderstem broccoli
2 tsp sesame oil
3 cloves garlic
1 tbsp teriyaki sauce
400g coconut milk
1 x coconut tin of basmati rice
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.