Fancy an amazing salad for lunch, dinner, or to eat with friends? Check out this amazing dish! We’re sure you’ll love it!
Sugar Snap Peas - top and tailed
Thinly sliced pear (firm)
Marinated goat’s cheese (crumbled)
Shredded pumpkin (this was roasted in a bit of olive oil and garlic)
Chicken breast, skin on
Take the fresh beetroot, peeled, quartered then salted. Roast until cooked and set aside to cool.
Slice pumpkin into 2cm pieces, drizzle with honey and season. Roast until cooked, set aside to cool.
Bake Serrano ham until crisp and crunchy, and break up in to little pieces to sprinkle as a garnish.
For the chicken breast, keep the skin on. Season with onion salt. Melt butter and inject into the chicken. Place chicken breast on top of a baking rack over a water bath (ensures the chicken doesn’t dry out). Bake on 200 degrees until chicken is cooked through. Remove chicken and slice. Chill in the fridge until cold.
Oil from the goat’s cheese
Sticky Balsamic Pear
Place on a plate and sprinkle with the dried ham. Drizzle the dressing over the plate. Enjoy your delicious meal!
Recipe credit - @ebbyjane86 via Instagram - Click here for the original post