|
Prep Time |
Servings |
|
50 Min |
4 People |
Β
Ingredients
Raspberry vinaigrette
- 1Β½Β cup balsamic vinegarΒ
- 100g frozen raspberriesΒ
- ΒΌ cup caster sugarΒ Β
- 2Β tbsp Dijon mustardΒ Β
- 1Β tbsp maple syrupΒ Β
- β Β cup quality olive oilΒ Β
- 2 scoopsΒ Red Shot
Chicken salad
Method
Raspberry vinaigrette
In a saucepan heat frozen berries,Β vinegarΒ andΒ sugar until reduced toΒ a thickened consistency.
Remove from heat and set aside to cool slightly before pouring intoΒ a smaller bowl.Β
Whisk the remaining ingredients into the reduction, altering to your own tasteΒ as you go.
Salad
Pre-heat oven to 200Β°C, wash and dry kale leaves and place on a baking sheet lined with tinfoil.
DrizzleΒ with olive oil and sprinkle over some salt and cracked pepper, cook in the oven until edges become crispy, around 5-7 minutes.
Slice kumara into thin wedges and line a separate baking tray, drizzle with olive oil and sprinkle with salt and pepper.
Turn oven down to 180Β°CΒ and roast until crisped on the outside and cooked all the way through.
On a plate put kale, kumara and tomatoes with another drizzle of olive oil.Β
Serve with chicken and drizzle over the raspberry vinaigrette.Β
