Ref: 349
Heading: Salads
Cuisine: Indian
Food Type: Meat
No of Portions: 4
Change no of portions required to :
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Ingredients & Prep
4 Chicken thighs boneless cut into strips
Marinade
5 tbsp
Fresh ginger grated
1 tbsp
Garlic clove pureed or finely grated
40 ml
Pink grapefruit juice
2 tbsp
Olive oil
1 tsp
Chilli powder
1 tsp
Garam masala
2 pinch
Salt
Dressing
30 ml
Pink grapefruit juice
1 tbsp
Olive oil
1 tsp
Cumin seeds roasted & crushed
1 tsp
Honey runny
1 pinch
Salt
Salad
150 g
Spinach
150 g
Rocket
150 g
Watercress
120 g
Pink grapefruit segments
Garnish
3 tbsp
Fresh coriander chopped
1 g
Fresh mint chopped
Method
Step 1
Place chicken & the marinade in to a bowl, mix well & set aside.
Step 2
Place salad ingredients into a serving bowl.
Step 3
Place cumin seeds into a dry frying pan on a med heat & fry until you smell the aroma, remove & crush in a pestle & mortar or with the back of a spoon in a small bowl.
Step 4
Make the dressing ingredients apart from cumin seeds into a clean jam jar & giving it a good shake, or blend with a stick/hand blender then add roasted crushed cumin seeds & stir into the dressing.
Step 5
In the same pan put in the chicken in stir & cook for 3 to 5 mins or until cooked through (not pink in the middle).
Step 6
Dress the salad with dressing & mix well, lay over cooked chicken strips & garnish with the herbs & serve.
Suggestion & Tips
You could use orange instead of grapefruit.