watercress warm salad
150g chicken breasts (cut into chunks)
1tbsp olive oil
orange zest, flesh and juice
1tbsp chilly jam
1tsp runny honey
salt to taste
1/4 pomegranate (seeds)
handful walnuts (chopped and toasted)
pecorino slices for garnish
Heat the oil in a heavy-based pan, and cook the chicken for about 10 minutes. Make sauce out of orange juice and zest (using one half), table spoon of chilly jam and tea spoon of honey. Pour over the orange-chilly sauce, salt to taste and let cook until golden brown.
In another bowl place watercress and slices of orange flesh (no skin, no white strips of membrane) and add meat to it. Dribble over meat juices, add pomegranate seeds and sprinkle over toasted walnuts. Mix everything together with two forks and taste to check the seasoning.
Serve on a flat plate with slices of pecorino on top.
It's four in the afternoon.
Don’t slave away at the stove.
Don’t eat calorific treats.
Make delightful farewell for 2014.
Make light, fresh and easy salad.
Happy New Year!