Prep Time


50 Min

4 People



Raspberry vinaigrette

  • 1½ cup balsamic vinegar 
  • 100g frozen raspberries 
  • ¼ cup caster sugar  
  • 2 tbsp Dijon mustard  
  • 1 tbsp maple syrup  
  • ⅔ cup quality olive oil  
  • 2 scoops Red Shot

Chicken salad

  • 1 bunch of kale leaves 
  • 5 tbsp olive oil  
  • 1 punnet cherry tomatoes 
  • 2 medium purple kumara, roasted 
  • ½ cup roasted almond slices 
  • Salt and pepper 
  • Half of a roasted chicken  
  • Baby greens - spinach or mizuna  
  • Method

    Raspberry vinaigrette

    In a saucepan heat frozen berries, vinegar and sugar until reduced to a thickened consistency.

    Remove from heat and set aside to cool slightly before pouring into a smaller bowl. 

    Whisk the remaining ingredients into the reduction, altering to your own taste as you go.


    Pre-heat oven to 200°C, wash and dry kale leaves and place on a baking sheet lined with tinfoil.

    Drizzle 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 180°C 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. 

    Serve with chicken and drizzle over the raspberry vinaigrette. 

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