It’s salad season, and this JAZZ™ Apple & Pearled Spelt Salad with Chicken recipe will take some beating this summer. Perfect as a standalone dish or alongside a barbecue offering, it’s a dish everyone will love. Obviously, the introduction of a JAZZ™ apple takes it to another level! It’s JAZZ™ time!
Makes – Enough for 2 people as a main course, or 4 people as a side
Recipe cost: £1.24 (£5.62 per serving)
Prep time: 10 minutes (plus 30 minutes marinating time)
Cooking time: 5 minutes
Ingredients
1 JAZZ™ Apple, thinly sliced
200g cooked pearled spelt (or other grain, such as farro, quinoa, etc)
25g rocket
50g radicchio, finely sliced
3 Medjool dates, pitted and chopped
70g pecans, roughly chopped
100g parmesan, shaved
¼ tsp sea salt
Freshly ground black pepper
1 chicken breast, butterflied or cut in half length-wise
For the dressing and marinade
100ml apple cider vinegar
2 tsp honey
1 tsp Dijon mustard
100ml extra-virgin olive oil
Pinch of sea salt
Freshly ground black pepper
Instructions
Begin by making the dressing. Add the cider vinegar, honey and mustard to a bowl or jug with a pinch of salt and several grinds of black pepper. Mix to combine, then drizzle in the olive oil. Whisk until well-combined.
Add the chicken to a bowl and pour around ¼ of the dressing on to the chicken and leave to marinade for 30 minutes.
Add the sliced JAZZ™ Apple, pearled spelt, rocket, radicchio, dates, pecans and parmesan to a large bowl and toss to combine. Season with salt and pepper.
Once marinated, cook the chicken breast on a griddle pan, with the marinade, over a medium-high heat for 2 minutes on each side, or until cooked through.
Pour the remaining dressing over the salad and toss to combine. Serve with the cooked chicken.
