Roast chicken salad and carrot and coriander soup

Roast chicken salad

DF, GF
(Serves 2)

For the roast chicken salad:

¼ roast chicken, torn into pieces (this is a good dish to have the day after you have your sunday roast)

1 avocado, sliced

1 head chicory, chopped

½ bag salad leaves (e.g. rocket)

Handful raisins

Handful walnuts, chopped

Handful fresh basil or mint

¼ cucumber, chopped

½ cup extra virgin olive oil

2 tsp balsamic vinegar

  1. Place the leaves into a large bowl and sprinkle over the chicken, chicory, walnuts, raisins, cucumber and avocado.
  2. Tear up the fresh basil/ mint and sprinkle over the salad.
  3. Add the oil and vinegar to a glass jar, pop on the lid and shake until mixed. Then pour over salad.
  4. Season with salt and pepper to taste.

 

Carrot and coriander soup

V, Vg, DF, GF
(Serves 4)

500g carrots, peeled and chopped

1 onion, finely chopped

2 cloves garlic, crushed

1 litre vegetable or chicken stock

2 tablespoons olive oil

Large handful fresh coriander

Salt and black pepper

  1. Heat the oil in a large pan then add the onions and a pinch of salt fry until soft and translucent, stirring with a wooden spoon.
  2. Add garlic and cook for 1 minute, stirring to avoid burning.
  3. Add carrots then stock and bring to the boil then reduce the heat.
  4. Simmer for 20 minutes or until the carrots are soft.
  5. Tip into a blender with the coriander or use a hand blender. Whizz until smooth.
  6. Add salt and pepper to taste.
  7. Ladle into bowls.