Spoil Yourself with this Summery Salad

For a light and satisfying summer meal, indulge in this deliciously crispy and fresh grilled chicken, tomato, flageolet bean & sprout salad with truffle dressing!


Serves 2

You will need

For the salad:

250g mixed tomatoes
Olive oil
½ T sugar
Salt & Black pepper
4 small or 2 large free range chicken fillets
Braai/chicken seasoning
150g green beans, trimmed
1 small red onion, sliced
1 can flageolet beans, rinsed and drained
1 cup bean sprouts
Micro herbs for garnish

For the dressing:

2 T lemon juice
2 T soy sauce
2 T truffle flavoured olive oil

How to make it

For the salad:

Pre-heat the oven to 180°C. Halve (or quarter if they are large) the tomatoes and arrange them cut side up on a baking tray. Drizzle with olive oil, sprinkle with sugar and season with salt & pepper.
Cook for about an hour until well roasted and almost halved in size. Set aside to reach room temperature.
Meanwhile, heat a griddle pan to hot and season the chicken well. Spray or oil the chicken before adding to the griddle and cook on both sides to done. Set aside to reach room temperature.
Cook the green beans for 3-4 minutes and plunge into an ice bath to refresh. Drain and set aside.
Blanch the red onion for 2 minutes, refresh in an ice bath and set aside.

For the dressing:

Whisk together all the ingredients and season to taste.

To assemble:

Arrange the tomatoes on individual plates or one large serving platter.
Toss together the green beans, onion, sprouts and flageolet beans. Arrange on top of the tomatoes.
Top with a chicken fillet and garnish with micro herbs.
Serve with the dressing on the side.

This recipe is based on Peter Gordon’s version.

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