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HONEY-ROASTED FIG & WALNUT SALAD WITH BALSAMIC CHICKEN

HONEY-ROASTED FIG & WALNUT SALAD WITH BALSAMIC CHICKEN

Servings: 4-6

Ingredients

8 fresh black figs, sliced in half
Honey, for drizzling

Balsamic chicken:
4 chicken breasts
6 tbsp balsamic vinegar
1 tbsp honey
1 clove garlic, crushed

Dressing:
4 tbsp NOMU Extra Virgin Olive Oil
1 tbsp balsamic vinegar
1 tsp honey
1 tsp wholegrain mustard
1 tbsp flat-leaf parsley, chopped
NOMU Sea Salt  and Black Pepper, to taste

Salad:
300g mixed salad leaves (e.g. basil, parsley, baby beetroot leaves, wild rocket)
100g walnuts, roasted and roughly chopped
125g pomegranate seeds

Directions

Preheat the oven to 180°C. Place the figs on a foil-lined roasting tray and drizzle with honey. Roast in the oven for 20-30 minutes until soft and nicely caramelised.

Marinate the chicken breasts in the balsamic vinegar, honey and garlic, and season well with Sea Salt and Black Pepper. Allow flavours to infuse for 10-15 minutes.

Heat a frying pan over medium heat and pan fry the chicken breasts until well browned and cooked through. Set aside to rest for 10 minutes, then slice.

In a small bowl, whisk together the dressing ingredients and season to taste.

To assemble the salad, arrange the chicken and roasted figs on a bed of mixed salad leaves and top with the walnuts and pomegranate seeds.

Ingredients

8 fresh black figs, sliced in half
Honey, for drizzling

Balsamic chicken:
4 chicken breasts
6 tbsp balsamic vinegar
1 tbsp honey
1 clove garlic, crushed

Dressing:
4 tbsp NOMU Extra Virgin Olive Oil
1 tbsp balsamic vinegar
1 tsp honey
1 tsp wholegrain mustard
1 tbsp flat-leaf parsley, chopped
NOMU Sea Salt  and Black Pepper, to taste

Salad:
300g mixed salad leaves (e.g. basil, parsley, baby beetroot leaves, wild rocket)
100g walnuts, roasted and roughly chopped
125g pomegranate seeds

Directions

Preheat the oven to 180°C. Place the figs on a foil-lined roasting tray and drizzle with honey. Roast in the oven for 20-30 minutes until soft and nicely caramelised.

Marinate the chicken breasts in the balsamic vinegar, honey and garlic, and season well with Sea Salt and Black Pepper. Allow flavours to infuse for 10-15 minutes.

Heat a frying pan over medium heat and pan fry the chicken breasts until well browned and cooked through. Set aside to rest for 10 minutes, then slice.

In a small bowl, whisk together the dressing ingredients and season to taste.

To assemble the salad, arrange the chicken and roasted figs on a bed of mixed salad leaves and top with the walnuts and pomegranate seeds.

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