Ingredients
- 8 skinless boneless chicken thighs, cubed
- 1 tbsp grain mustard
- 2 tsp runny honey
- 1 tbsp cider vinegar
- 4 tbsp cold-pressed rapeseed oil
- 1 small aubergine, halved lengthways and sliced
- 1/4 red cabbage, shredded
- 1/2 cucumber, thinly sliced
- 1 red pepper, sliced
- 2 nectarines, stoned and thinly sliced
- 2 avocados, peeled, stoned and thinly sliced
- 4 spring onions, thinly sliced on the diagonal
- 1 small bunch garden mint, stalks removed
- 4 tbsp lingonberries
- 50 g brazil nuts, some chopped, some left whole
- salt
- freshly ground black pepper
For the dressing
- 2 tsp Dijon mustard
- 2 tsp runny honey
- 2 tbsp cider vinegar
- 3 tbsp cold-pressed rapeseed oil
|
Method
Step 1.
Put the chicken in a zip-lock sandwich bag with the mustard, honey, vinegar and 1 tbsp of the oil. Season with salt and pepper, then seal the bag and massage it around until the chicken is well coated. Leave to marinate for at least 1 hour.
Step 2.
Heat a griddle pan until smoking hot. Brush the aubergine slices with the rest of the oil and season with salt and pepper. Griddle in batches for 3 minutes on each side or until cooked through. Set aside.
Step 3.
Thread the chicken onto eight wooden or metal skewers. Griddle for 8 minutes, turning occasionally, until the chicken is cooked through and nicely charred in places.
Step 4.
Arrange the cabbage, cucumber, pepper, aubergine, nectarine and avocado in four bowls. Lay two chicken skewers on top of each one, then sprinkle with spring onions, mint leaves, lingonberries and brazil nuts.
Step 5.
Put all the dressing ingredients in a small jar with a pinch of salt. Put on the lid and shake vigorously to emulsify, then drizzle over the salad and skewers. Serve immediately.
Serves 4
|
