So Nando’s have a new summer menu. I tried their supergrain salad with grilled peri-peri chicken on top and absolutely loved it. It’s packed with all sorts textures and trendy ingredients like freekah, wheatberry, quinoa, pearl barley, edamame, avocado and kale. And just so happens to be delicious.
In the interest of eating healthier last night, I went out and bought ingredients to recreate it at home. There was no way I could get freekah and wheatberry at my local Tesco’s, so left them out and added bulgur wheat instead. Edamame can be found in the frozen vegetables section alongside frozen peas. If no edamame available, just add in those peas! Some halved cherry toms would be good as well. Basically just add in whatever you like, as long as it’s not cucumber or iceberg lettuce, reminiscent of a ‘mixed salad’. I’ll leave the amounts up to you, as they will depend on how many you want to feed.
The dressing recipe makes lots extra, feel free to use it on top of other types of salad, grilled meat or fish, in a sandwich as a sauce or as a dip for raw vegetables.
Tinned cannellini beans, drained and rinsed with water
Green leafy salad
Avocado, cut into chunks
Skinned and boneless chicken thighs, marinated generously in Nando’s medium spicy peri-peri marinade for at least an hour
Avocado & buttermilk dressing (recipe from here)
- 3/4 cup low-fat buttermilk
- 1 small jalapeño (deseed if you want it less spicy)
- 1/4 cup of fresh coriander
- 1 medium avocado
- 1 clove garlic
- 2 spring onions, chopped
- juice of 1 lime
- 1/4 tsp cumin
- 1/4 tsp white pepper (black is fine too but I didn’t want speckles in my dressing)
- 1/2 tsp salt
- Blend all the ingredients for the dressing together until smooth. Thin it down with some milk if you want a thinner dressing.
- Boil the grains according to the instructions on the packets. Blanch the frozen edamame and green beans for a couple of minutes and rinse under cold water to maintain their vibrancy.
- Heat a griddle pan on a medium heat. Rub some sunflower oil on tissue paper onto the pan. Cook the thighs until they have griddle marks on one side. Turn over and do the same on the other side. They will take about 15 to 20 minutes to cook through, I find turning out the little sections of meat on the thigh so they are as thin as possible as they cook helps. Cook until golden brown on both sides. Slice them against the grain into 1cm slices.
- Assemble your salad. Start off with the salad leaves on the base, then scatter over the different grains, cannellini beans and edamame. Arrange green beans and avocado around the sides and top with the chicken in the centre. Sprinkle cranberries on top, and dollop spoonfuls of dressing all over.
- Take lots of pictures for your instagram/pinterest/blog.
- Mix it all up and enjoy the goodness.