CHICKEN, CAVOLO
NERO & BRUSSELS
SPROUTS SALAD
PREP + COOK TIME 1 HOUR (+ STANDING)
SERVES 4400g chicken breast fillets
⅓ cup (80ml) extra virgin olive oil
2 teaspoons sesame seeds
2 teaspoons nigella seeds
1 teaspoon ground turmeric
1 teaspoon garam masala
½ teaspoon ground white pepper
1 teaspoon sea salt
500g brussels sprouts, trimmed, halved
300g cavolo nero (Tuscan cabbage),
trimmed, leaves torn
400g canned chickpeas, drained, rinsed
2 tablespoons trimmed micro parsleyGREEN SAUCE
1 cup loosely packed fresh flat−leaf
parsley leaves
⅓ cup loosely packed fresh mint leaves
1 clove garlic, peeled
1 tablespoon drained baby capers
2 tablespoons lemon juice
⅓ cup (80ml) extra virgin olive oil(^1) Preheat oven 180°C/160°C. Line
a large oven tray with baking paper.
2 Bring a large saucepan of salted water
to the boil. Add chicken; return to the
boil. Cover; remove from heat. Stand
for 30 minutes.
3 Meanwhile, combine oil, seeds, spices
and salt in a large bowl. Add brussels
sprouts and cavolo nero; toss to coat.
Place sprouts, cut−side down, on tray.
Roast for 40 minutes until golden. Turn
sprouts; add cavolo nero to tray. Roast
for a further 10 minutes until tender.
4 Remove chicken from poaching liquid.
Cool slightly; shred flesh coarsely.
5 Make green sauce.
6 Arrange brussels sprouts, cavolo nero,
chickpeas and chicken on a platter;
drizzle with green sauce, and top with
micro parsley and extra mint leaves,
if you like.
GREEN SAUCE
Process all ingredients in a food
processor. Transfer to a small bowl;
season to taste.
Test
Kitchen
Notes
For a vegetarian
version, add grilled
haloumi in place
of chicken.
Green sauce can be
made up to 2 days
ahead; store in an
air−tight container
in the fridge.