It feels like a long time since I did a food post on the blog. This year has been peppered with time away from Singapore so I haven’t been in the kitchen as much and have kind of fallen into eating the same meals week in week out and lacking inspiration. But after returning from my latest super quick trip to Australia, I re-opened the cookbooks and reminded myself of some of the delicious recipes found within.
While I was in Sydney I lunched at The Boathouse at Balmoral. It is new to Sydney since I left (which isn’t to say it’s ‘new’) and now whenever I am in Sydney I always make the time to eat there. It is quintessentially Sydney – gorgeous plates of food made simply with fresh produce, fantastic coffee and located by the beach with an amazing view of Middle Harbour. If you are in Sydney I highly recommend you drop by.
While I was there they had fishing baskets full of fresh fruit and vegetables including lemons. It inspired me to make this Chicken and Caramelised Lemon Salad. Like most of my recipes it is quick, delicious and healthy. It is also a good dish to serve to friends for a casual week night get together. I have adapted the original recipe to add ribbons of zucchini and a snip of dill. If I’m feeling hungry I also like to add some roasted nuggets of sweet potato.
Chicken Caramelised Lemon Salad
Recipe adapted from Get the Glow. Serves 2.
2 x chicken breast fillets
1 clove of garlic, crushed
1 tsp ground cumin
1 tbsp olive oil
4 tbsp natural yoghurt
2 tbsp lemon olive oil
1 cos or butter lettuce
1 zucchini, shaved into ribbons
10 large green olives, halved
4 tbsp pine nuts, toasted
1 tbsp dill, snipped or chopped
First up, make the yoghurt dressing. Zest the lemon and add to the yoghurt along with the lemon olive oil, then set aside.
Rub the chicken with olive oil, cumin and garlic and season with salt and pepper. Heat a griddle pan over a medium heat then put the chicken on it and griddle until cooked through, turning every couple of minutes. Slice the lemon and add to the pan and cook until it is caramelised all over. Remove from the pan and slice the chicken.
Place the lettuce and zucchini in your serving dish and then top with the caramelised lemon, slices of chicken, olives and pine nuts. Finally drizzle with yoghurt dressing, snip your dill over the top and add a little splash of lemon olive oil to finish.
Meanwhile, this lemon oil has become my absolute favourite. I am in danger of adding it everything at the moment. It is divine and adds extra zesty goodness to salads.
Enjoy your week ahead.