I absolutely love using red cabbage to make my salads. When Mum Nᴼ4(aka my mother’s sister 4th born) first taught me how to create magic with food in the kitchen, my very first lessons where based on making salads. She would tell me that, sometimes the best way to appreciate food is to have it raw. Mother Nature is the greatest cook on earth; she uses all the best natural ingredients to make create food. The right amount of sunlight, rain and nutrients from the soil, we just have to know which vegetables combinations create the best flavours.
- Baby Romaine Lettuce x1 head (I used purple romaine lettuce, but the ordinary one will do)
- Red cabbage x ½ cup (grated)
- Red onion x ¼ (thinly sliced)
- Carrot x1 large( made into ribbons by running a vegetable down lengthwise)
- Baby plum tomatoes x7 ( cut in ½ lengthwise)
There is no perfect way to plate a salad, you can either arrange the salad ingredients separately like I have done in the recipe, or you can mix them all together in a bowl.
I always make my own dressings. I’m not a big fan of store bought salad dressings; I find that they defeat the purpose to healthy eating because they are full of sugar, salt and preservatives.
- Olive oil x3 table spoons
- Lemon x 2teaspoons (freshly squeezed)
- Balsamic vinegar x1 teaspoon
- Salt to taste
- Chicken breast x1 ( sliced in half lengthwise)
- Garlic x 1 clove (crushed)
- Lemon x ½ (freshly squeezed)
- Fresh thyme x ½ teaspoon of leaves (lightly crushed to release the flavour)
- BBQ Seasoning x 2 teaspoons
- Coconut oil x 1 tablespoon (only for cooking/not for marinade)
Mix all the ingredients together and rub generously into the chicken breast. Cover chicken and place in the fridge for 2hrs, for best results marinade over night. Remove chicken at least 20mins before cooking.
Cooking Method (8mins)
- Heat a griddle or non-stick frying pan
- Place the chicken breast pieces in the pan and cook for 4mins on each side until chicken is golden and cooked through.
All done and ready to serve with the salad