Fennel, Caramelized Lemon and Tomato Salad (6 servings)
You will need: 2 lemons, 500 g of tomatoes (use as many varieties as possible – cherries, Lithuanian raspberries, small-fruited plums, grapes, etc.), 3 onions of dill (you can replace it with celery or onions), 100 g of pomegranate seeds, 2 tablespoons of olives oil, a handful of fresh herbs (tarragon, parsley leaves, mint), a little sugar.
Production process: preheat the oven to 200 °C. While the oven is heating, wash and cut one lemon, place the slices on a baking sheet lined with baking paper, drizzle with olive oil and sprinkle with sugar. Put the lemons in the oven and wait for about 20-25 minutes. or until the fruit begins to caramelize – open the oven from time to time and keep a close eye on the lemons as they roast, you may have to remove some slices before the cooking time is up.
While the lemon slices are baking in the oven, wash and cut the tomatoes, cut the fennel bulbs into thin strips – do not discard the fennel leaves, as we will use them a little later. Add the tomatoes and fennel to a salad bowl, drizzle with the remaining olive oil, squeeze and squeeze the juice from the second lemon and sprinkle with pomegranate seeds.
Add finely chopped herbs to the bowl and mix everything well. Then add caramelized lemon slices to the salad and garnish with chopped fennel leaves. Tasty!
Tortilla Salad with Roasted Corn, Chicken and Yogurt (Serves 6)
You will need: 2 pieces of corn, 6 pieces. chicken thighs (boneless, skinless), 400 g of canned black beans, 200 g of cherry tomatoes, 2 avocados, 150 g of natural yogurt, 2 limes, 2 flatbreads, 2 heads of lettuce, 2 teaspoons of honey, 2 cloves of garlic, 3 tbsp. olive oil, 1 tablespoon of Chalapa pepper sauce (or other hot sauce), 1 tablespoon of paprika powder, 1 teaspoon of dried oregano, a small handful of coriander leaves, a little cinnamon.
Production process: For the marinade, mix the paprika powder, oregano, Chalapa pepper sauce, cinnamon, minced garlic, lime zest and two tablespoons of olive oil in a bowl. Add the chicken thighs to the marinated mixture, mix well, and refrigerate for at least a few hours (up to 24 hours).
Heat the grill and turn the heat down slightly, if not using the grill, heat a metal pan over high heat. Brush the corn with a little oil and cook for about 10 minutes, and also cook the marinated chicken – the corn should be bright yellow and juicy when cooked, and make sure the chicken is cooked by cutting the largest piece of meat in half. . Place both the corn and the chicken on a cutting board and heat the pan so as not to lose heat, fry the tortilla strips in the same pan or on the grill.
While the grill or pan is heating up and the corn and chicken are cooking, prepare the yogurt sauce – in a small bowl, combine the natural yogurt, squeeze the juice of one lime, add the remaining tablespoon of olive oil, and add a pinch of paprika. , add a little Chalapa chili sauce and honey, mix well, season with salt.
On a serving plate, add torn lettuce, drained, washed and drained canned beans, halved tomatoes and sliced avocado. Cut the chicken into 1 cm strips, cut the corn from the cob, add both of these ingredients to the salad, sprinkle the salad ingredients with the prepared yogurt sauce and mix. Top with chopped cilantro leaves and tortilla chips, and serve with lime wedges on the side. Tasty!