insideKENT Magazine Issue 89 - August 2019 | Page 103

FOOD+DRINK
SIMPLE
SUMMER SUPPERS
SUMMER IS ALL ABOUT ENJOYING LIGHT FRESH MEALS MADE WITH LIGHT FRESH INGREDIENTS –
IDEALLY EATEN OUTSIDE IF THE CLASSIC BRITISH SUMMER WEATHER ALLOWS IT. NO ONE WANTS
TO FILL UP ON WARMING STODGY PUDS AND THICK STEWS (NO MATTER HOW TASTY)
WHEN MERCURY IS RISING AND THE SUN IS SHINING BRIGHTLY. THAT’S WHY WE’VE BROUGHT
TOGETHER SOME FANTASTIC SUMMER RECIPES FOR YOU TO ENJOY – THESE WILL LIVEN UP ANY
BARBECUE OR SIMPLE SUMMER DINNERTIME NO END.
Roast Chicken, Kale, Avocado and Blackberry Salad (4)
The juicy sweet blackberries perfectly complement the succulent roast chicken – a simple yet delicious lunch or supper dish.
Ingredients: Method:
• 4 chicken breasts
• 1 head of garlic, top sliced off
• 1 tbsp olive oil
• 200g kale leaves
• 2 avocados, cubed and tossed in lemon juice
• 1 red onion, finely sliced (soaked in cold water)
• 400g Driscoll’s Victoria sweet blackberries, halved
• 20g pecorino, shaved 1. Preheat the oven to 180°C/gas mark 6. Sit the
chicken breasts and garlic in a roasting tin, drizzle
over the olive oil and season with sea salt and freshly
ground black pepper. Put in the oven and roast for
about 30 mins until golden and cooked through.
Remove chicken and garlic from oven and leave to
cool and then slice chicken on the diagonal. Put to
one side.
For the dressing:
• 3 tbsp extra virgin olive oil
• 1 tbsp white wine vinegar
• Juice of half a lemon, the other half cut into
wedges for serving
• Pinch sugar 2. To make the dressing mix all the ingredients
together, season well with sea salt and freshly ground
black pepper, taste and adjust seasoning if needed.
Set aside. Add the kale to a large pan of boiling salted
water and cook for about 10 mins or until tender,
drain well and when cool enough to handle, squeeze
out the excess liquid. Squeeze the garlic out from the
cloves and toss this with the kale.
3. To assemble salad transfer the kale to a serving
platter, top with the chicken, avocado, red onion and
scatter over the blackberries. Drizzle with a little of
the dressing then top with the pecorino, a twist of
freshly grated black pepper and serve with lemon
wedges on the side.
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