Beetroot, Butternut & Chicken Salad

May I just say I’m a butternut freak, you’ve probably noticed. I post butternut recipes regularly. I guess I love it, because it looks like sunshine on your plate. Part of enjoying food is how it looks, if it’s pretty I enjoy it a whole lot more.

   

Ingredients:

300g cooked beetroot (you could buy it cooked or steam it for 15 minutes)

250g Steamed Butternut

300g baby leaf Spinach

2 Chicken Breasts cut into strips

1 tablespoon Honey

1 teaspoon Chicken Spice

Method:

Firstly coat the chicken in chicken spice and seal it into a hot frying pan. No need for oil, the honey will help the chicken to get golden brown.

Seal the flesh of the chicken and add the honey.

Fry for about 5 minutes and take off the heat. It should be cooked without being dry, nothing like dry chicken.

Now you could be creative, compile the salad in layers.

First layer will be spinach, followed by butternut and beetroot. Lastly add the chicken.

Drizzle the left over honey juice from the pan over your salad and viola; you have a tasty summer dish.

You could add pumpkin seeds, even some parmesan. I added almonds to my dish. Hope you enjoy it as much as I do!

Warm Lettuce Salad

I saw an idea for this dish on the television, and thought is this woman insane? How on earth does fried lettuce taste. The answer? Delicious!

It sounds weird, but try it. I am a firm believer in trying everything at least once. When you fry the lettuce it gets a sweet taste. The trick is not to cook it for too long, you want your lettuce to still be a bit crisp. This is what I did:

Ingredients:

1 medium onion chopped

½ Iceberg Lettuce chopped

½ cup Frozen Peas

5ml Butter

Salt and Pepper to taste

Method:

First soften the onion in a bit of boiling water in a pan.

When the water is cooked away add the butter and lettuce, stir-fry the lettuce and onion, for about 2 minutes on high heat.

Add the peas, salt and pepper.

Stir for another 2 minutes.

Take of the heat and serve warm.

Let me know what you think.

Grapefruit Avo Salad

I know it sounds weird, but the acidity of the grapefruit together with the richness of the avocado blends together create a tasty side dish for nearly any meal. It is fast and tasty, my favourite combination for weekly dinners… fast and tasty :)

Grapefruit Avo Salad

Ingredients:

1 large avo

1 large grapefruit

1 teaspoon of lemon juice

Salt and pepper.

Instruction:

·         Firstly peel the grapefruit, making sure you cut of all the white bitter parts. Carefully cut out all the fruity red flesh of the grapefruit, leaving behind the skin that divides the segments. Stack in a bowl.

·         Next squeeze out all the juice left in the grapefruit skin. Add the lemon juice to the grapefruit juice.

·         Next peel the avo and slice it and cover it in the lemon/grapefruit juice. Make sure every inch of every piece of avo is covered.

·         Lastly add the avo to the grapefruit and add a bit of Salt and Pepper.

It is as easy as that. I hope you enjoy this simple colourful salad.