Ingredients
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10 oz (300 g) Sweet Potato
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1 Red Onion
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1 large red Bell Peppers
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2 tbsp Olive Oil
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1 tsp Coriander Seeds
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2 tsp Cumin Seeds
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4 oz (2 x 100 g) skinned Chicken
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1 small bag of salad leaves, e.g. Rocket Leaves
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Salt
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freshly ground Black Pepper
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Honey Lemon Dressing
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1 Garlic
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1 tsp peeled and grated fresh Ginger
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2 tsp Honey
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1 tbsp Apple Cider Vinegar
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1 Lemon Juice
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2 tbsp cold Water
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1 tsp Poppy Seeds
Directions
You can barbecue the chicken and roast the vegetables the evening before, chill them in the fridge overnight and then toss in the dressing the following morning, ready to pop into a lunchbox to take to work.
Steps
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1
Done
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Preheat the oven to 200°C/180°C fan/400°F/gas 6 and prepare the barbecue (if using). |
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2
Done
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Put the sweet potato, onion and red (bell) pepper in a roasting pan and drizzle with the olive oil. Coarsely grind the coriander and cumin seeds with an electric spice grinder or pestle and mortar, then sprinkle them over the vegetables. Season lightly with salt and pepper. Roast in the oven for 25–30 minutes, turning the vegetables once or twice, until just tender and golden brown. |
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3
Done
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Meanwhile, cook the chicken over hot coals on the barbecue, turning it once or twice, for about 15 minutes until golden brown and cooked right through. Alternatively, cook in an oiled hot griddle pan. Remove from the heat and slice. |
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4
Done
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Whisk all the dressing ingredients together in a bowl, shake in a screw-top jar or blitz in a blender until well blended and smooth. |
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5
Done
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Put the roasted vegetables and salad leaves in a bowl and toss lightly with half of the the dressing. Divide between two serving plates and arrange the sliced chicken on top. Drizzle with the reserved dressing. |
