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Farm Chef recipe: Chicken and bacon salad with juniperberry and black pepper-infused beetroot

Farmers Weekly Reporters 27 June 2014
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The aromatic taste of juniperberry & black pepper infused beetroot is wonderful tossed through this salad which makes for a substantial lunch or light supper.

Serves 4 as a main course salad

Preparation time: 10 minutes

Cooking time: 20 minutes

Ingredients


For the dressing


  • Juice and zest of a small orange
  • 1 tsp Dijon mustard
  • 1 tbsp sherry vinegar
  • 5 tbsp extra virgin olive oil
  • Pinch of soft brown sugar, to taste
  • Salt and freshly ground black pepper
  • 75g (2½oz) walnuts, roughly chopped

For the salad


  • 500g (18oz) new potatoes, thickly sliced
  • 300g (11oz) tenderstem broccoli, cut into 3-4cm (1-1½in) pieces
  • 2 large chicken breasts, skinless and boneless
  • 1 tbsp olive oil
  • 8 slices smoked streaky bacon
  • 2 x 200g (7oz) juniperberry and black pepper beetroot, cut into wedges
  • 80g (3oz) bag baby salad leaves
  • 80g (3oz) bag rocket

TIP Vacuum-packed beetroot will work perfectly, too.

Method



  1. Make the dressing by whisking together the orange juice and zest with the mustard and sherry vinegar in a large mixing bowl (big enough to toss the salad in). Drizzle in the olive oil, whisking all the time, until the dressing has emulsified. Season to taste with brown sugar, salt and pepper then stir through the walnuts and set aside for flavours to develop.
  2. Bring a large pan of lightly salted water to the boil and add the potatoes. Cook for 10-15 minutes until tender when pierced with the tip of a knife.
  3. When the potatoes are nearly ready, add the broccoli and cook for a further 2 minutes. Drain well and add to the dressing in the bowl while still hot, tossing to mix.
  4. Meanwhile, heat the oil in a frying pan until hot. Flatten the chicken breasts a little and season with salt and pepper, then fry for 4-5 minutes on each side until cooked through. Remove, set aside to cool a little then slice on the diagonal.
  5. Add the bacon to the frying pan and fry until crisp. Roughly chop. Add the chicken and bacon to the bowl and toss together.
  6. Finally, add the beetroot and leaves and lightly toss to mix before serving immediately.

Thanks to Love Beetroot for the recipe.

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