Page 173 - UpperCrust e-Magazine Third Quarter 2024

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Black Garlic Chicken & Lentil Salad

Ingredients cut into 2 cm squares if cooked Place chicken pieces on a lined baking
For the marinade • 2 tbsp of above marinade + 2 tbsp tray and roast for 30 minutes until
• 2 tsp black garlic powder olive oil cooked through.
• 4 tbsp (60 ml) light soy • 150 g crumbled Feta/goat’s cheese or Serve immediately, or allow to cool
• 4 tbsp (60 ml) olive oil grilled Haloumi before refrigerating (great for picnics!)
• 2 tbsp honey • microherbs & pomegranate seeds, to For the lentil salad
• 1 tsp red pepper flakes garnish Combine ingredients and toss with
• 1 tsp porcini powder dressing just before serving.
• 1/2 tsp paprika Method
• 1/2 tsp coriander Pre-heat oven to 180° C. Note
• 1/2 tsp salt Combine all marinade ingredients by The marinade will keep in an airtight
For the chicken either shaking together in a jar, or for a container in the fridge for 2 weeks.
• 12 chicken drumsticks or thighs smoother paste, blitz in the small bowl For a quicker version, replace spices
(skin on) of a food processor. in the recipe with 1 tbsp of our umami
• microherbs, to serve (optional) Take the marinade (reserve 2 tbsp for seasoning and use the same way.
For the lentil salad the lentil salad) and rub all over chicken,
• 250 g cooked green lentils gently lifting the skin and pushing some Recipe by Herbie’s Spices
• 2 beetroot, julienned or grated if raw, under, too.

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