This is gorgeous, simply gorgeous (and here am I a hitherto raspberry vinegar hater). In this salad, the intensely sweet, fruity perfume ties everything together in delicious mouthfuls. Close your eyes when you eat it and be transported to summer.
2 Tbsp olive oil
1 tsp crushed coriander seeds
Finely grated zest of 1 lemon
Salt, flaky sea salt and freshly ground black pepper
4 free-range skinned and boned chicken breasts, rinsed and patted dry
¼ cup flaked almonds
1 Tbsp butter
1 small buttercrunch (cos) lettuce
1 cup crunchy red grapes, halved and seeds flicked out
100g feta, crumbled
1½ Tbsp raspberry vinegar
3 Tbsp extra virgin olive oil
Salt and freshly ground black pepper
1 Put olive oil in a shallow dish. Add crushed coriander seeds and lemon zest and season with plenty of black pepper. Add chicken breasts and turn them to coat in marinade. Leave for 30 minutes.
2 Fry almonds in a little hot sizzling butter, transfer to a plate and sprinkle with sea salt.
3 Pan-fry chicken breasts in a heated non-stick frying pan over medium heat until lightly golden on both sides and just cooked through. Alternatively, cook them on a heated barbecue hot plate (griddle). Season with salt and transfer to a plate to cool for 5–7 minutes.
4 Wash and dry buttercrunch lettuce and tear leaves into bite-sized pieces. Put them in a bowl with grapes.
5 Mix raspberry vinegar, extra virgin olive oil and ¼ of a teaspoon of salt together, adding a little black pepper. Slice chicken against the grain. Toss lettuce, grapes and chicken with dressing. Transfer to a serving bowl and top with feta and almonds. Serve immediately.
Recipe from Julie Biuso At Home published by New Holland Publishers (NZ) Ltd
Photography Aaron McLean http://www.aaronmclean.com