In our Spring yes to do lists, Christina pledged to revamp her diet and introduce more healthy meals. I’m sure that there are lots of us who are right there with her on that one, after a long winter where fresh salads just didn’t cut the mustard.
But we have seen the sun peek through the clouds on more than one occasion over the past few days – I can see blue skies as I type – and that means that full on salad season is just around the corner.
I thought I would celebrate by sharing a newfound recipe with you. I took inspiration from a tasty looking salad that Christina had during one of our very important business meetings at the Picturedrome. I have to confess I got a bit of food envy so I decided to give it a go myself a few nights later and it was a such a success that I think it will be a regular on my summer menu this year.
Ladies and gents, I give you chicken, feta and sweet potato salad.
Ingredients (serves 2)
2 chicken breasts
2 sweet potatoes
Generous handful of rocket and spinach
Half packet of Feta Cheese
2 generous lugs of balsamic vinegar
Heat the oven to 180 degrees.
Cut the sweet potatoes into large trunks, place them in a deep baking tray and cover in a generous lug of balsamic vinegar. Cook for 35 – 40 minutes. Check a few times to make sure they aren’t sticking to the bottom of the tray as they go soft.
Cut the chicken into chunks and cook with (another) generous lug of balsamic vinegar in the oven for 30 minutes or so (until cooked through).
Arrange a generous handful each of rocket and spinach on your plate.
Chop up the feta into cubes.
Once the chicken and the sweet potato are ready, mix all the ingredients together on the plate.
(Side note: the boy added chorizo to his salad for some extra meat, which he fried for a couple of minutes and mixed in to the rest – it actually worked pretty well.)
Dress with an extra drizzle of balsamic and then demolish, whilst feeling particularly smug at your delicious and healthy creation.
I think the combination of flavours is the best thing about this salad, the saltiness of the feta combined with the sweet taste of the potatoes is a mighty pairing.
What is your go-to salad when the weather starts to turn? We would love you to share it below to fuel our Spring healthy eating.