Marbled chocolate banana loaf-7131
Marbled chocolate banana loaf
Air fryer chocolate biscoff cookies-7204
Biscoff-stuffed air fryer chocolate cookies
Raspberry choc chip cookies-0011
Raspberry choc chip cookies
Glazed lemon raspberry yoghurt cake-7209-2
Glazed lemon & raspberry yoghurt cake
Air fryer brownies-7168
Air Fryer Chocolate Brownies
Poached Peach Parma ham & Cheese
Spiced peaches with manchego & serrano ham
_MG_8536
Bizerca’s Raw Norwegian Salmon Salad
Quinoa salad
QUINOA, HERB, TOMATO & FETA SALAD
Grilled Stawbs
ROASTED VANILLA BALSAMIC STRAWBERRIES
IMG_0020_1
GRILLED GOAT'S CHEESE & LENTIL SALAD
Fish Cakes
POTATO FISH CAKES
C&D Photo_0992
Quick tomato, mozzarella & basil Gemelli pasta
Moroccan Lamb Kebabs
MOROCCAN LAMB KEBABS
IMG_0041
Grilled aubergine & mozzarella open sandwich
GingerChicCurry05
Quick chicken curry
IMG_0013_1
ORANGE-GLAZED PORK SAUSAGES
C&D Photo_0468
VANILLA SUGAR
C&D Photo_0792
SWEET & SOUR PORK
C&D Photo_0488
SUGAR-CURED SALMON
C&D Photo_0785
BALSAMIC & ROASTED GARLIC GLAZED DUCK
ROAST CHICKEN SALAD

ROAST CHICKEN SALAD

Servings: 2-4

Ingredients

Chicken:
4 chicken thighs
NOMU Extra Virgin Olive Oil
1 tbsp NOMU Poultry Rub
NOMU Sea Salt and Black Pepper

Salad:
2 tbsp dried cranberries
3 tbsp red wine vinegar
4 thick slices of ciabatta, torn into bite-sized chunks
NOMU Extra Virgin Olive Oil
¼ cup spring onions, sliced
2 garlic cloves, minced
Asparagus tips, blanched
2 tbsp pine nuts, toasted
A few handfuls of Radicchio, baby lettuce, and rocket leaves, washed and dried

Directions

Preheat your oven to 180*C.

Drizzle the chicken pieces with Olive Oil, rub with Poultry Rub, and season with Sea Salt and Black Pepper. In an oven-proof pan over medium-high heat, fry the chicken pieces until nicely browned and caramelised all over then pop into the preheated oven until just cooked through on the inside but golden and crispy on the outside.  Set aside to cool slightly before slicing off the bone and into bite-size pieces.

While the chicken is cooking, stir the cranberries into the red wine vinegar and leave to soak and plump up.

Break the bread into rough bite-size chunks, place in a baking tray, and roast in the oven until crispy and golden brown.

Gently heat a ¼ cup of Olive Oil in a pan and sauté the spring onions and crushed garlic. Add the soaked cranberries and the red wine vinegar to the pan and stir to combine. Season well with salt & pepper. Pour over the toasted croutons and leave to soak until the rest of the salad is made.

On a large platter or in individual bowls, arrange the greens, blanched asparagus, and chicken. Sprinkle with croutons, cranberries, and toasted pine nuts and drizzle with remaining dressing.

Tip:A perfect salad to use up left-over BBQ-ed or Rotisserie Chicken.

Ingredients

Chicken:
4 chicken thighs
NOMU Extra Virgin Olive Oil
1 tbsp NOMU Poultry Rub
NOMU Sea Salt and Black Pepper

Salad:
2 tbsp dried cranberries
3 tbsp red wine vinegar
4 thick slices of ciabatta, torn into bite-sized chunks
NOMU Extra Virgin Olive Oil
¼ cup spring onions, sliced
2 garlic cloves, minced
Asparagus tips, blanched
2 tbsp pine nuts, toasted
A few handfuls of Radicchio, baby lettuce, and rocket leaves, washed and dried

Directions

Preheat your oven to 180*C.

Drizzle the chicken pieces with Olive Oil, rub with Poultry Rub, and season with Sea Salt and Black Pepper. In an oven-proof pan over medium-high heat, fry the chicken pieces until nicely browned and caramelised all over then pop into the preheated oven until just cooked through on the inside but golden and crispy on the outside.  Set aside to cool slightly before slicing off the bone and into bite-size pieces.

While the chicken is cooking, stir the cranberries into the red wine vinegar and leave to soak and plump up.

Break the bread into rough bite-size chunks, place in a baking tray, and roast in the oven until crispy and golden brown.

Gently heat a ¼ cup of Olive Oil in a pan and sauté the spring onions and crushed garlic. Add the soaked cranberries and the red wine vinegar to the pan and stir to combine. Season well with salt & pepper. Pour over the toasted croutons and leave to soak until the rest of the salad is made.

On a large platter or in individual bowls, arrange the greens, blanched asparagus, and chicken. Sprinkle with croutons, cranberries, and toasted pine nuts and drizzle with remaining dressing.

Tip:A perfect salad to use up left-over BBQ-ed or Rotisserie Chicken.

Shop the products

You may also like

/5

Tried it? Tell us about it

Browse by category

Newsletter

Never miss another recipe!

Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…

There are no reviews yet. Be the first one to write one.

Menu

Join our weekly newsletter

Never miss another recipe!

Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…

Index

Top Tips