Summer has finally made her appearance in London. Granted, she has her moments, but in general it's been lush and that festival vibe that London takes on in the warmer months has arrived. We took a day off and practised the fine English art of queuing last week at Wimbledon. After an extremely early start and a few hours killing time on a picnic rug, we got in. It's worth it; the place is truly magic - the atmosphere and traditions (think Pimms and strawberries and cream) make it so special. After even more queuing we managed to weasel our way into centre court. I feel so lucky that I got to experience that.
The weekend was full of fresh air, picnics and gin and tonic. I even managed to get a bit of colour on my pearly white limbs. Very exciting indeed. Everything in summer seems so colourful. I think that the fact this country is draped under a heavy cloud of grey for the majority of the year makes it feel as though the world is painted in vivid technicolour in the summer. This salad represents summer for me. It's a little bit special. You could leave out the chicken for a vegetarian version or if you wanted to serve it as a side salad at a BBQ.
Chicken, strawberry and haloumi salad
2 small chicken breasts
2 garlic cloves, crushed
zest and juice from half a lemon
1/2 punnet strawberries
1/2 punnet cherry tomatoes
seeds from half a pomegranate
a bunch of rocket
1 block of haloumi
s + p
For the dressing:
1/4 cup olive oil
juice of half a lemon
s + p
Turn on oven to 180 degrees. Marinate the chicken breasts in the garlic, lemon zest and juice and salt and pepper. In a pan heat cooking oil and grill the chicken breasts until brown on both sides. Finish off in the oven.
In the meantime, slice strawberries, cut cherry tomatoes in half and slice the haloumi into 1 cm thick strips.
In a hot pan, grill the the haloumi for a couple of minutes each side until golden brown.
Slice the chicken. Arrange the rocket, strawberries and tomatoes on a large platter or salad bowl. Add the chicken and haloumi. Sprinkle over the pomegranate seeds. Whisk together the dressing ingredients and pour over the salad.
Summer on a plate.
Serves 3
The weekend was full of fresh air, picnics and gin and tonic. I even managed to get a bit of colour on my pearly white limbs. Very exciting indeed. Everything in summer seems so colourful. I think that the fact this country is draped under a heavy cloud of grey for the majority of the year makes it feel as though the world is painted in vivid technicolour in the summer. This salad represents summer for me. It's a little bit special. You could leave out the chicken for a vegetarian version or if you wanted to serve it as a side salad at a BBQ.
Chicken, strawberry and haloumi salad
2 small chicken breasts
2 garlic cloves, crushed
zest and juice from half a lemon
1/2 punnet strawberries
1/2 punnet cherry tomatoes
seeds from half a pomegranate
a bunch of rocket
1 block of haloumi
s + p
For the dressing:
1/4 cup olive oil
juice of half a lemon
s + p
Turn on oven to 180 degrees. Marinate the chicken breasts in the garlic, lemon zest and juice and salt and pepper. In a pan heat cooking oil and grill the chicken breasts until brown on both sides. Finish off in the oven.
In the meantime, slice strawberries, cut cherry tomatoes in half and slice the haloumi into 1 cm thick strips.
In a hot pan, grill the the haloumi for a couple of minutes each side until golden brown.
Slice the chicken. Arrange the rocket, strawberries and tomatoes on a large platter or salad bowl. Add the chicken and haloumi. Sprinkle over the pomegranate seeds. Whisk together the dressing ingredients and pour over the salad.
Summer on a plate.
Serves 3
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