The Super Salad

Nutrition per serve

Ingredients

• 1pcs corn cob
• 1clove garlic
• 1pcs small sweet potato
• 2g dried oregano
• 10g Spanish seasoning
• 300g free-range chicken thigh fillets
• 30g pepitas
• 1bunch coriander
• 1pcs long green chilli
• 1pcs avocado
• 50g baby spinach leaves
• 19ml olive oil
• 15ml extra virgin olive oil
• 13ml red wine vinegar

Method

1. Step 1 — Chargrill corn
   Check your avocado is ripe before starting this recipe (see cooking tip). Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Heat a chargrill pan over high heat until hot. Discard the husk and silks from the corn, then drizzle with 1 tsp olive oil. Cook, turning occasionally, for 8 mins or until tender. Cool, then slice the kernels from the cob. Reserve the pan.
2. Step 2 — Roast sweet potato
   While the corn is grilling, crush or finely chop the garlic. Cut the unpeeled sweet potato into 5mm-thick rounds and put on the lined tray. Scatter with half the garlic and 1 tsp dried oregano*. Drizzle with 2 tsp olive oil, season with salt and pepper and turn to coat. Roast for 15 mins.
3. Step 3 — Season chicken
   While the sweet potato is roasting, combine the remaining garlic, half the Spanish seasoning* and 2 tsp olive oil in a shallow dish and season with salt and pepper. Add the chicken to the spiced oil and turn to coat.
4. Step 4 — Chargrill chicken
   Heat the reserved chargrill pan over high heat until hot. Reduce the heat to medium-high and cook the chicken for 5-6 mins each side until golden and cooked through. Remove from the pan and rest for 3 mins. Slice the chicken.
5. Step 5 — Prep ingredients
   Meanwhile, scatter the pepitas over the sweet potato, then roast for a further 3-5 mins until the sweet potato is tender. Pick the coriander sprigs and finely chop the stems. Finely chop the chilli, removing the seeds if less heat is desired (you can leave it out if you prefer). Cut the avocado into thin wedges.
6. Step 6 — Get ready to serve
   Combine the chilli, coriander stems, 1 tbs extra virgin olive oil and 2½ tsp red wine vinegar in a large bowl and season with salt. Add the avocado, corn, sweet potato, chicken and spinach and gently toss to combine. Divide the salad among bowls. Scatter with the pepitas and coriander sprigs to serve.

Allergens

Sulphites