Roast Vegetable Salad - Chef Recipe by Brittney Gower

Ingredients

1 red onion
1 medium sweet potato
2 zucchini
2 raw chicken breasts, sliced
250g mesculen
3 Tbs tandoori paste
1/2 cup yoghurt
3 Tbs flaked almonds
50g Danish feta
Salt and pepper to taste
2 Tbs olive oil
2 Tbs balsamic glaze

Method

Pre-heat oven to 180 C.

Combine yoghurt and tandoori mix and coat chicken. Roast in oven for about 20 minutes until tandoori has left a nice colour on the chicken.

Chop sweet potato, zucchini and onion so they are all roughly the same size, season and roast in oven for about 20 minutes, until crispy on the outside and soft in the middle.

Lightly toast almonds in a pan until golden.

Plating:

Place mesculen lettuce on base of plate. Combine chicken and roasted vegetables and place on top of lettuce.
Sprinkle over almonds and crumbled feta. Drizzle with olive oil and balsamic glaze.

Recipe provided by CSC