This is a beautiful, fresh, fragrant take on a green salad for Christmas. The sweet and spicy honey can be added to taste. Adding the vinaigrette to the greens balances this delicious salad perfectly.
Ingredients
600g chicken tenderloins
2 tbsp Sweet Sesh
250g halloumi
1 punnet cherry tomatoes
1 -2 avocados
Greens of your choice
2 oranges
15g fresh mint
Dressing
Use Long Lunch Dressing if you have it, if not mix
Marinade the chicken tenderloins in 1 tablespoon Sweet Sesh and a splash of oil. Season with a pinch of Man Grind, toss well, and grill on the BBQ till cooked through. About 8 minutes, turning regularly. Alternatively, a grill pan works well too. Set aside to cool.
Halve the cherry tomatoes and dice the avo. Remove the zest from the orange and reserve, peel the orange, and segment the flesh.
Fry off the halloumi when you are almost ready to serve; you want it nicely coloured on the outside and melty in the middle.
Toss greens with dressing and season with Man Grind.
Layer on a platter: greens, chicken, halloumi, cherry tomatoes, avocado, orange segments, and shredded fresh mint, then drizzle with a little extra hot honey. Try to get two or three layers of everything, then garnish the platter with the orange zest and extra shredded mint.
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