This is a gourmet salad with lots of different taste and texture elements – slightly sour grapefruit, crunchy nuts, tangy mustard, char-grilled chicken and soft potatoes.
Ingredients
- 2 pink grapefruit
- 12 (375g) small chat potatoes, halved
- 1 teaspoon wholegrain mustard
- 60g walnuts, roasted, chopped
- 1 bunch chives, finely chopped
- 1/4 cup olive oil
- 3 (500g) chicken breast fillets
- 2 cloves garlic, finely chopped
- 2 bunches rocket, washed, dried
Method
- Step 1Remove rind and white pith from grapefruit. Holding grapefruit over a bowl to catch juice, cut down either side of each segment to release it from the membrane. Cut segments in half and transfer to a bowl. Squeeze juice from membrane into a cup.
- Step 2Cook potatoes in boiling salted water until tender. Drain. Add to grapefruit pieces together with mustard, walnuts, chives and 2 1/2 tablespoons oil. Reserve 1 tablespoon of grapefruit juice then add remaining juice to potato mixture. Season to taste with salt and pepper. Toss gently.
- Step 3Preheat a barbecue on high heat. Cut each chicken breast in half widthways, then cut thicker half of each breast in half to form 2 thinner pieces. Place chicken in a bowl. Add garlic and the remaining grapefruit juice and olive oil. Season to taste. Char-grill chicken for 1 1/2 minutes each side or until cooked through.
- Step 4Divide chicken, rocket and potato mixture among plates. Serve immediately.
- Low carb
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
Nutrition
1952 kj
Energy
27g
Fat Total
4g
Saturated Fat
6g
Fibre
34g
Protein
74mg
Cholesterol
82.35mg
Sodium
9g
Carbs (sugar)
19g
Carbs (total)
All nutrition values are per serve
Notes
For vegetarians: For a vegetarian meal, simply replace chicken with 180g haloumi cheese (from supermarkets). Cut into eight slices then marinate and cook as you would have done with the chicken.
- Author: Richard & Sophia Young
- Image credit: Andrew Lehmann
- Publication: Notebook:
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