Name of Recipe: Roast chicken, spinach and avocado salad - adapted and tweaked from BH&G recipe
Number of People:4
Ingredients:
1 1/2 cups (360g) boiling water
85g cracked wheat
1 teaspoon ras el hanout (a moroccan spice mix - very yummy, but could be substituted for other spice mixes or curry powder)
1/2 red onion, peeled and quartered
120g (4 tablespoons) natural yougurt
45g (3 tablespoons) olive oil
15g (1 tablespoon) red wine vinegar
1 handful basil leaves
3 large handfuls baby spinach leaves (I have also used mixed lettuce leaves and its fine)
50g toasted pine nuts
1 small lebanese cucumber - diced into chunks
1/2 - 1 green capsicum - diced into chunks
1 avocado - peeled and diced into chunks
1 roast chicken, meat removed and cut into large chunks (the original recipe says to use a whole chicken, but I find 1/2 a chook is enough).
Salt, pepper to season - to taste
Squeeze lemon juice.
Preparation:
Add cracked wheat and ras el hanout into TMX bowl and add boiling water. 4 mins, 100 degrees, reverse, speed soft.
Drain mix through basket and set aside to cool.
Dont worry about cleaning TMX bowl.
Add onion and chop 2-3 seconds on speeed 5 until finely chopped.
Add youghurt, oil and vinegar.
Mix 5-10 seconds, reverse, speed 3 until well mixed.
Add spinach leaves and basil leaves - coarsely chop on speed 3 for 3-5 seconds. (I actually prefer to shred the leaves by hand at this stage, but you could use TMX to do it, they just come out a bit more finely chopped)
Tip into a serving bowl and add chopped chicken, cucumber, avocado, capsicum and half of the pine nuts.
Stir briefly to combine.
Season with salt and pepper to taste if you wish.
Serve garnished with the rest of the pinenuts and a squeeze of lemon juice.
Can garnish with finely sliced red chilli if you want to.
Photos: Sorry - no photo yet - will try to add later on.
Tips/Hints:
The original recipe didnt have the cucumber and green capsicum - they are my additions.
Your could substitute the roast chicken with steamed chicken in the varoma, or with left over chicken or turkey. I suppose you could also use tuna, but I haven't tried this.
You could use the TMX to chop the cucumber, capsicum and the salad leaves - I just prefer my salads a bit more chunky, and so I just tear up the leaves by hand and coarsely chop the cucumber and capsicum.
If you want the salad more spicy, add more ras el hanout.
Members' comments
Sue h - It was yummo. Made this a couple of nights ago for the family and again tonight for guests. The dressing is great. It had a bit of left over dip from the bowl in it today and still really good. Thanks for posting this one, I'm sure it will be one of our regulars.
