As soon as I saw this salad on my new favourite website The Pool, I knew it would be right up my street… I LOVE different flavour combinations so it was the sweet and sour dressing that lured me in. I adapted it slightly to my taste, but it definitely bucked the ‘boring salad’ trend and made for a delicious and healthy midweek meal.
If you don’t want to go entirely carb free you can serve with some sour dough to soak up the delicious sauce. The great thing about this recipe as well is you don’t have to eat it as a salad. You could just do the chicken and asparagus (and perhaps roast the tomatoes) with the sauce, and serve with potatoes.
ingredients (serves 2 with a little extra dressing for salad the next day)
- 10 – 12 spears of asparagus, trimmed
- 3 tbsp roughly chopped mixture of basil and flat parsley leaves
- 3 tbsp white balsamic vinegar (or white wine vinegar)
- 2 tsp honey
- 3 anchovy fillets, roughly chopped
- 5 tbsp extra-virgin olive oil
- 300g mixture of colours of tomatoes
- 2 chicken breasts
- 2 large handfuls of rocket
- Sprinkling of feta
- Sea salt and freshly ground black pepper
Put the asparagus into boiling salted water, cook for four minutes, drain and leave to steam with the saucepan lid on.
Cut the chicken into small pieces and fry until cooked through (I used coconut oil but olive oil would be fine, I also added a small drop of white wine vinegar to add to the flavour, but don’t go overboard).
Put the herbs, white balsamic / white wine vinegar, honey, anchovies and oil in the bowl of a small processor and whizz to a sauce.
Core and slice some of the tomatoes. Arrange the rocket on your plate, with the tomatoes scattered on top.
Then place your asparagus and chicken before drizzling with the dressing.
Crumble some feta on top and serve. YUM!
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