Barbecued Aubergine Salad
10th April 2015
Spicy Watermelon Salad
10th April 2015
Ingredients
For the Salad:
- 2 heads Cos Lettuce
- 2 chicken breast(s) (Salt, Pepper, Herbs of your choice)
- 1 handful Pumpkin/Sunflower Seeds
- hard goat's cheese to serve
- Lean Turkey Bacon optional
For the Dressing:
- 1 egg
- 1 Lemon juiced
- 1 tsp dijon mustard
- 2 cloves garlic peeled
- 2 anchovies optional
- 1/4 cup coconut oil melted
- 1/4 cup olive oil
Servings:
Instructions
- Start by heating a pan with some coconut oil. Season your chicken breasts with salt and pepper and any herbs you like. Add it to the pan.
- While the chicken is cooking, prepare the salad. Chop the cos and plate it. Then toast the seeds for about 2 minutes on medium heat and then sprinkle them onto the leaves.
- For the dressing, add all of the ingredients except for the oils to the food processor and blitz until combined. Make sure to blend it on high to ensure that the garlic gets minced enough.
- Then turn the speed down to low. Combine the oils and slowly pour them into the food processor while it's still going on low speed. You'll see it emulsify and thicken.
- Enjoy!
