Sweet potato, chicken and pomegranate salad

Salads are incredibly versatile.

Salads are incredibly versatile.

SALADS All Year Round is a collection of 100 delicious, fresh, generous salads and simple recipes for dressings. All the recipes are tested in the home kitchen and are quick to make and tasty to eat.

The author, Makkie Mulder who lives in Holland, is editor of Dutch delicious. magazine and has a passion for everything to do with food and lifestyle.

Mulder, says the book “proves that salads have outgrown their reputation of being fast and flimsy sides”.

“Salads are incredibly versatile and they can include vegetables, meat or fish, cheese, fruit or grains. The salads we’ve chosen for you here feature an array of ingredients: fennel and pork, salmon and samphire, burghul and burrata, figs and raspberries to name but a few.

“And don’t forget our essential dressings: anchovy, coriander (cilantro), yoghurt, citrus.”

INGREDIENTS:
600 g (1 lb 5 oz) sweet potatoes, peeled and
cut into wedges
400 g (14 oz) skinless chicken breast fillets
2–3 tablespoons wholegrain mustard
1–2 teaspoons finely chopped fresh or dried
rosemary leaves
75 g (2½ oz) watercress or rocket (arugula)
2 witlof (chicory), leaves separated and
halved lengthways
Seeds of 1 pomegranate

DRESSING:
zest and juice of 1 orange
2 tablespoons walnut oil
2 tablespoons extra virgin olive oil

METHOD:
Pour boiling water into a saucepan or wok and put a steamer basket into the pan. The water shouldn’t touch the basket. Put the sweet potatoes into the basket and steam them for 10–15 minutes, or until tender. Transfer the sweet potatoes to a bowl, sprinkle with salt and
leave to cool.
Cover the chicken with the mustard and sprinkle with salt and the rosemary. Put the chicken into the steaming basket, cover the pan and steam for 8 minutes or until cooked. (If you own a multi-level steamer basket, you can steam the chicken and sweet potatoes simultaneously.)

To make the dressing, whisk the orange zest with
4 tablespoons orange juice, the walnut oil and olive oil. Season with salt and freshly ground black pepper.

Lightly toss the watercress, witlof, pomegranate seeds and dressing together and divide between four plates. Thickly slice the chicken and top the salad with the chicken and sweet potatoes. Lovely served with steamed broccoli florets.

• Lunch or dinner, serves 4.

SALADS All Year Round is a collection of 100 delicious, fresh, generous salads and simple recipes for dressings. All the recipes are tested in the home kitchen and are quick to make and tasty to eat.

The author, Makkie Mulder who lives in Holland, is editor of Dutch delicious. magazine and has a passion for everything to do with food and lifestyle.

Mulder, says the book “proves that salads have outgrown their reputation of being fast and flimsy sides”.

“Salads are incredibly versatile and they can include vegetables, meat or fish, cheese, fruit or grains. The salads we’ve chosen for you here feature an array of ingredients: fennel and pork, salmon and samphire, burghul and burrata, figs and raspberries to name but a few.

“And don’t forget our essential dressings: anchovy, coriander (cilantro), yoghurt, citrus.”

INGREDIENTS:
600 g (1 lb 5 oz) sweet potatoes, peeled and
cut into wedges
400 g (14 oz) skinless chicken breast fillets
2–3 tablespoons wholegrain mustard
1–2 teaspoons finely chopped fresh or dried
rosemary leaves
75 g (2½ oz) watercress or rocket (arugula)
2 witlof (chicory), leaves separated and
halved lengthways
Seeds of 1 pomegranate

DRESSING:
zest and juice of 1 orange
2 tablespoons walnut oil
2 tablespoons extra virgin olive oil

METHOD:
Pour boiling water into a saucepan or wok and put a steamer basket into the pan. The water shouldn’t touch the basket. Put the sweet potatoes into the basket and steam them for 10–15 minutes, or until tender. Transfer the sweet potatoes to a bowl, sprinkle with salt and
leave to cool.
Cover the chicken with the mustard and sprinkle with salt and the rosemary. Put the chicken into the steaming basket, cover the pan and steam for 8 minutes or until cooked. (If you own a multi-level steamer basket, you can steam the chicken and sweet potatoes simultaneously.)

To make the dressing, whisk the orange zest with
4 tablespoons orange juice, the walnut oil and olive oil. Season with salt and freshly ground black pepper.

Lightly toss the watercress, witlof, pomegranate seeds and dressing together and divide between four plates. Thickly slice the chicken and top the salad with the chicken and sweet potatoes. Lovely served with steamed broccoli florets.

• Lunch or dinner, serves 4.

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