Chicken and sweet potato salad with orange dressing

Drum
4 servings Prep: 30 mins, Cooking: 55 mins By DRUM
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Ingredients (19)

2 sweet potatoes — scrubbed and cut into wedges
salt
10 ml olive oil
2 oranges
250 ml orange juice
lemon — zest and juice
45 ml honey
30 ml sesame seeds — toasted
45 ml canola oil
2 chicken breast fillets — halved
salt and freshly ground black pepper
canola oil
100 g mixed nuts
10 g butter
30 ml sugar
2,5 ml salt
2,5 ml dried chilli flakes
100 g chevin goats milk cheese
herbs — chopped
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Method:

Preheat the oven to 180°C.

Grease a baking sheet with nonstick
spray.

1 SALAD

Arrange the sweet potato wedges on the baking sheet, season with
salt and rub with the oil. Roast for about 35 minutes until soft.

2 Peel the
oranges
, making sure you remove the pith. Then cut the peeled oranges into
segments between the membranes. Squeeze out the juice from the leftover membranes.

3 DRESSING

Add the juice from the membranes to the orange juice. Add the rest
of the dressing ingredients and mix well.

4 CHICKEN

Season the chicken with
salt and pepper. Drizzle the oil over and roast in the preheated oven until
just done. Flake with a fork if you prefer. Spoon dressing over.

5 NUTS

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

6 TO FINISH

Arrange the
sweet potato wedges on a platter, put the chicken and cheese on top, sprinkle
the herbs over and pour dressing over. Sprinkle nuts on top.



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