Roast Chicken Breast with Beetroot, Orange, Ginger and Mint Salad

Thu, 2 February 2023

This recipe serves 4

Ingredients

 

• 4 chicken breasts
• 4 cooked beetroot
• 3 Oranges- segmented
• 4 sprigs mint
• 100g mixed leaves
• 20g toasted sesame seeds

 

 

Dressing

• 30mls olive oil
• Juice 1 lime
• 10mls sesame oil
• 10mls soy
• 1 knob ginger – peeled grated
• 4 spring onions chopped

 

Method

•             To cook the chicken breast, pre heat the oven to 180, put a medium sized frying pan on medium heat, take the chicken from the fridge and season well

•             Sear off in a pan skin side down until golden and skin is crispy, turn over them pop pan in preheated oven and roast for 15 minutes or until chicken is cooked through

•             To cook the beetroots. Place on a tray on a bed of sea salt and bake at 150 degrees for 2 hour or until soft and tender. The reason we cook on a bed of salt is to extract all the water from beetroot. When cooked allow to cool, peel and slice

•             Place the sesame seeds on a baking tray making sure that the nuts are spread out evenly. Bake in a oven at 180 degrees until golden brown.

•             Peel and segment the orange

•             To make dressing mix all the ingredients together, season with salt and pepper 

•             To plate – place the sliced beetroot in the centre of a bowl, Toss orange, mint and with the leaves dress with balsamic and rapeseed oil dressing. Scatter the sesame seeds over the salad