Chicken and Sweet Potato Salad with Orange Dressing

Ingredients:

2 large sweet potatoes, scrubbed and cut into wedges
Salt
Olive oil
2 oranges
250ml orange juice (includes juice from the oranges)
Juice and zest of 1 lemon
45ml honey
30ml toasted sesame seeds
45ml canola oil
2 chicken breasts, halved
Salt and freshly ground pepper
Canola oil
100g mixed nuts
10g butter
30ml sugar
2.5ml salt
2.5ml chilli flakes
100g goat’s milk cheese, sliced
A handful of herbs such as parsley and mint, chopped

Method:

1. Preheat the oven to 180 degrees Celsius.

2. Grease a baking sheet with non-stick spray.

3. To make the salad, arrange the sweet potato wedges on the baking sheet. Season them with salt, then rub with the oil.

4. Place in the oven to toast for about 35 minutes until they soften.

5. To make the dressing, peel the oranges, making sure that you remove the pith. Cut the peeled oranges into segments between the membranes. Squeeze out the juice from the leftover membranes.

6. Add the juice from the membranes to the orange juice. Combine the lemon zest, juice and honey, and mix well. Set aside.

7. Season the chicken with salt and pepper. Drizzle the oil over and roast in the oven until just done. Flake with a fork, then spoon the dressing over.

8. Toast the nuts in the butter until it becomes slightly browned. Add in the sugar, salt and chilli flakes, and fry until caramelised. Remove the nuts from the pan.

9. Arrange the sweet potato wedges on a platter. Place the chicken and cheese on top, then sprinkle over with the herbs, followed by the dressing. Sprinkle the nuts on top.

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