This is my new comfort food: warm salads. I have had to accept that my usual slow cooked comfort food is just too heavy when it’s still 25C in the evening (I am not complaining by the way!) So the other day when I was in the mood for some winter food I made this salad with lots of flavour and it did the trick.
150-200 diced chicken
5-8cm of chorizo in thin slices
1 red pepper
1 red onion
1/2 courgette (medium)
1/2 fresh chili
1-2 cloves of garlic
1tbsp olive oil
juice from 1/2 lemon
salt and pepper
Prepare the vegetables by washing them and cutting them into thin slices. I usually cut the courgette in half as well. Chop the chili and the garlic finely.
Fry the chorizo until slightly crisp and transfer to a plate. Then fry the chicken in the fat from the chorizo. When cooked through transfer it to the same plate as the chorizo.
Add a bit of oil to a clean frying pan and add the onion first and let it cook for a few minutes on a low to medium heat. Add the mushrooms and the pepper with the chili and the garlic. While that is cooking (all of it should go slightly soft but not fry) mix the dressing together and toss it in a serving bowl with the washed rocket. The rocket should be completely covered in the dressing.
Add the courgette slices to the frying pan – I like them with a bit of a bite, but if you prefer them fully cooked then add them together with the mushrooms and peppers.
Return the chicken and chorizo to the pan for a couple of minutes mixing well with the vegetable. Add to the bowl and mix with the rocket.
Sprinkle some feta cheese on top – unless if you’re Whole 30’ing – and serve straight away.
If you’re in the mood for cold weather comfort food, then you can try one of the following recipes – all of them Whole 30: