October 31, 2016

I love a beautiful easy salad and this can be whipped together in less that 30 minutes and looks like you’ve gone to great effort.
My friend Emma recently delivered some pre-made smoked yogurt (by Zany Zeus) which was dolloped throughout and delectable. In case you can’t get it I’ve given a cheats version below with smoked paprika. Enjoy x


2 x 200 g skinless free-range chicken breasts
1 heaped teaspoon ground allspice
1 heaped teaspoon smoked paprika
olive oil
3 cups rocket
1/2 cup baby peas, blanched
1/2 cup broadbeans, blanched
1 large avocado, pitted and sliced

Smoked yogurt dressing

¾ cup Greek yogurt yoghurt
1/3 cup mayonnaise
Juice of one lemon
1 clove garlic, crushed
1 tsp smoked paprika

On a large sheet of baking paper, toss the chicken with salt, pepper, the allspice and paprika. Fold over the paper, then flatten the chicken to 1.5cm thick with by bashing a rolling pin. Put into the frying pan with a splash of olive oil, turning after 3 or 4 minutes, until blackened and cooked through, set aside to cool slightly then thinly slice into strips.

For the dressing, whisk all  ingredients together.

To assemble the salad, casually arrange all ingredients on a platter or board and pour over dressing. Serve with crusty bread

Gretchen Lowe, Food Stylist Auckland


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