Name: Chicken and sweet potato salad with orange dressing
Prep time: 30 min
Cook time: 55 min
Total time: 85 min
Yield: 4 servings
Cuisine: Ingredients
Ingredients: 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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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.