We’re changing the schedule a little bit week. I’ve been trying to switch to a weekly posting schedule, but as of tomorrow, begins my vegetarian/vegan week! So, I’ll be sharing my experience of the week as we go along. The rules are; no meat whatsoever, fish is allowed but only for lunch, and dairy is to be kept a minimum. So, as we say goodbye to meat for a week, let’s have one last look at something meaty from the BBQ; namely, this delicious salad…
We’ve returned from our yearly vacation in Sweden. It was sad to see our summerhouse go this year, but I’m glad to be back. Mainly because of the inescapable heat. Usually it’s about 20-25 degrees (Celsius, folks) out, and summer is ripe for thunderstorms and hailstorms–sometimes even weeks of incessant rain, it seems.
This year? 30-32 degrees, and high humidity. I was like a cat scratching at the heat. Simply put, I don’t do well in heat. People say you shouldn’t complain at nice weather, but I do!
It’s one thing to be at the beach, like we were when we spent down south, but the heat and humidity combo made for hell in the city centre. Air-con is one thing, being outside was like marinating in your own sweat (ew, sorry).
As much as I had a great time (I love love love Sweden, and would be overjoyed to move there at some point in my future), but it’s so nice to be home now, even if just counting the weather. A balmy 23 degrees and a nice light breeze. Much better.
Another plus? This salad with grilled chicken that’s marinated in turmeric (giving that lovely golden yellow colour), chilli, garlic and olive oil, served with helda beans, watermelon cubes and mixed leaves, drizzled with olive oil and balsamic oil, is just the ticket. Light for hot weather, and grilling boneless and skinless chicken thigh, rather than breast, keeps the meat juicy and tender inside, with a nice charry outside from the BBQ.
I love watermelon in salad. I am, oddly enough, not such a fan of other types of melon, but watermelon? I just can’t get enough. It’s a pretty versatile fruit and works well for both sweet and savoury things, and of course, devouring a few slices on its own (though sometimes with a sprinkle of sea salt…!)
200g of mixed leaves, your choice, rinsed
3 endives, rinsed and torn into pieces (remove the rough root at the bottom)
10 helda stringless beans (also known as flat beans), rinsed, tops and bottoms removed, the rest chopped into two inch long pieces
4 chicken thighs, boneless and skinless
2 cups of cubed watermelon
1 red chilli, chopped, seeds removed
3 garlic cloves, minced
3 tbsp of olive oil
2 tbsp of turmeric
1 tsp of white pepper
In a plastic ziplock bag, add the chilli, garlic, olive oil, turmeric and white pepper. Add the 4 chicken thighs, and shake and move about to coat thoroughly. Leave to marinate at least for an hour–overnight would be great to really let the flavours soak through.
Boil up some water, and add the helda beans. Boil for about five minutes or so, drain and set aside to cool.
Heat up the BBQ on high heat–or the griddle pan–and grill the chicken thighs on both sides, about eight minutes on each side until a nice colour develops on either side, and when cut, the flesh is white and cooked through, not pink. Remove from heat, and slice up.
Plate up with your leaves and endive, add the beans and watermelon, and top each plate with one sliced thigh each, and drizzle with olive oil and balsamic. Bon appétit!