Ingredients

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

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.

Salad

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.