Spring chicken salad with balsamic strawberries
- 4 Bare Bird chicken thigh fillets
- 3 medium leeks, washed, halved and sliced into large pieces
- 1 bunch dutch carrots
- 200g green beans
- 1/2 cup pine nuts, toasted
- 1 punnet strawberries, hulled and halved
- 2 cups baby spinach
- 4 tbsp olive oil
- sea salt to taste
- juice & zest from one lemon
- ½ bunch basil
- 2 tbsp vino cotto or any good balsamic vinegar
- cracked pepper
Preheat oven to 180C.
Place leeks and carrots on a large baking tray. Season with sea salt and drizzle with olive oil. Bake for 20-25 mins or until the vegetables are nice and browned. While the vegetables are cooking, marinade the chicken by placing 2 tablespoons olive oil, lemon juice, zest, sea salt and a bit of the basil, finely chopped, in a bowl. Whisk together and then add the chicken, coating everything well. Allow to marinade for 15 mins in the fridge.
Toast the pine nuts by placing them in a dry pan over medium heat, tossing every now and again until they are start to brown. Remove from the heat and set aside. Hull and halve the strawberries and place in a small bowl, cover with vino cotto or balsamic and allow to marinade until ready to use. To cook the chicken thigh fillets, place in a large pan and cook over medium high heat until browned and cook for 6 mins on each side or until cooked through. Cover chicken with foil and allow to rest for 5 mins.
Meanwhile, toss the green beans in a hot pan with olive oil and sea salt for about 2 mins until warm but still crisp.
To assemble, roughly slice the chicken thighs and arrange on a large serving platter with the vegetables, baby spinach, strawberries and basil. Sprinkle with the pine nuts and a bit of cracked pepper.