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chicken-salad

Chicken, aubergine, rice, radicchio and fresh cheese

By David Bez
Taken from his book ‘Supper Love: Comfort Bowls for Quick and Nourishing Suppers’

Recipe published in Feast, Issue 18 – July/August 2018

Serves One

INGREDIENTS

50g of roasted chicken breast pieces
100g of cooked brown rice
1/2 aubergine, roasted
1/4 radicchio, roasted
A handful of pistachios
A handful of fresh tarragon
For the Omnivore dressing
1tbsp of cottage cheese or ricotta
1tbsp of extra virgin olive oil
A sprinkle of chilli flakes
Salt and black pepper

Method
Simply pop all the ingredients in a bowl and enjoy. Simple.

Vegan Alternative
To make this salad suitable for a vegan diet simply replace the chicken with pan-fried tofu and the cheese with oat or rice cream

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