Chicken and Pink Grapefruit Salad with a Rose Water Yoghurt Dressing
Recipe & Food Styling Ajda MehmetProp Styling by Ciara O'HalloranPhotography by Miki Barlok
For the salad:
2 large chicken breasts
200g puy lentils
200g mixed salad leaves
2 avocados, halved and sliced
2 pink grapefruits, segmented (reserving the juices)
1 red onion, finely sliced
1 large handful of coriander, roughly chopped
1 large handful of parsley, roughly chopped
1 tsp sumac
For the dressing:
100g greek yoghurt
1 tbsp extra virgin olive oil
1 tbsp rose water
1 tbsp tahini
2 tsp white wine vinegar
1 tsp honey
Juice of a lemon
Reserved pink grapefruit juice
Rinse the lentils in a fine sieve until the water runs clear. Pop them in a pan of boiling, salted water and cook for about 20 minutes, until tender.
Brush the chicken breasts with a little oil and grill them on both sides using a hot griddle pan. Once the breasts have been sealed, place them in an ovenproof dish, cover with foil and finish cooking them in the oven at around 180C for 15 minutes.
To make the dressing simply mix all of the ingredients together, saving half of the lemon to dress the warm lentils when they are ready.
Once the lentils are cooked, drain them and toss in a little olive oil and the remaining lemon juice.
When the chicken breasts are ready, slice them into thin strips. Using your hands, toss all of the ingredients together. Add the sumac, season with sea salt and pepper and make sure it is thoroughly mixed through.
Serve the warm salad in a large bowl or on a platter and spoon the dressing over the top.