- 4 corn on the cob
- 1 small bunch of fresh coriander
- 1/2 fresh red chilli
- 4 spring onions
- 3 ripe tomatoes
- 2 limes
- 1 tbsp extra virgin olive oil
- 800g sweet potatoes
- 2 tbsp sweet chilli sauce
- 4 x 120g skinless chicken breasts
- 1 tbsp Cajun seasoning
- 1 tbsp polenta
- olive oil
- 2 rashers of smoked streaky bacon
- 175g baby marrow
- 20g feta cheese
Put the corn on the griddle pan, turning when charred.
Wash the sweet potatoes, remove any gnarly bits of skin with a speed-peeler, then finely slice
in the processor. Put the sweet potatoes into the large pan, then just cover with boiling salted water and the lid.
On a large sheet of greaseproof paper, toss the chicken with salt, the Cajun seasoning and polenta. Fold over the paper, then bash and flatten the chicken to 1.5cm thick with a rolling pin. Put the chicken into the frying pan with 2 tablespoons of olive oil, turning
after 3 or 4 minutes, until golden and cooked through.
Drain the cooked sweet potatoes well, return to the pan and mash with the sweet chilli sauce, pop the lid on and leave on a very low heat.
Slice the bacon and add to the frying pan. As soon as the bacon starts to crisp up, add the baby marrow to the pan.
Carefully hold the charred corn steady and run a knife down the sides to cut off the kernels, then put them into a bowl.
Roughly chop the top leafy half of the coriander and add to the corn. Finely slice the chilli and trimmed spring onions, chop the tomatoes, and add to the bowl with a pinch of salt, the lime juice and extra virgin olive oil, then mix well.
Serve the sweet potato smash on a board or platter with the chicken and baby marrow, crumble over the feta, and serve with the fresh salad on the side.
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.
1 medium sized sweet potato, cut into chunks
½ a block of danish feta, broken into decent size chunks
a large handful of baby spinach
½ cup of toasted pine nuts
extra virgin olive oil
salt and pepper
-Pre-heat oven to 180ᵒC
-Place the chunks of sweet potato in a large bowl, season well with salt and freshly cracked pepper and a good drizzle of olive oil. Massage well with your hands making sure each piece is evenly coated with the olive oil.
-Place on a tray, with baking paper and pop into the oven and bake until just tender and a little golden
-In another large clean bowl, throw your spinach leaves, nuts and danish feta in, with a small amount of pepper and salt, toss gently.
-Add the sweet potato and a little balsamic and toss gently again.
-Place in a large serving bowl ready to go aside your favourite mains or simply by itself.
1½ cup dry quinoa
½ cup extra virgin olive oil
1 tablespoon balsamic vinegar
2 garlic cloves, pressed
½ teaspoon dry basil, minced
½ teaspoon dried thyme, crushed between your fingers
salt and freshly ground black pepper
1 can of chickpeas, drained
3 cups rocket
⅓ cup roasted red bell pepper, drained and chopped
⅓ cup pitted kalamata olives, sliced
⅓ cup crumbled feta cheese
Cook the quinoa according to package directions with ½ teaspoon salt added to the water. Cool completely.
Mix the olive oil, balsamic vinegar, pressed garlic, basil and thyme. Whisk until well combined. Season with salt and freshly ground black pepper and set aside.
To a large serving bowl, add the quinoa, rocket, —red bell pepper, kalamata olives, chick peas and feta cheese.
Drizzle with the dressing and garnish with basil. Season to taste. Serve at room temperature.