A light, refreshing salad was on the agenda tonight after that solid hunk of meat-wrapped in meat last night. There is no science to this - I just threw together some of my favourite ingredients and it all miraculously worked.
In keeping with my effort to try new ingredients I worked kefir into the dressing. Not to be confused with the lime variety kaffir, kefir is a kinda super yoghurt with greater health benefits than standard yoghurt as it contains yeasts and a larger range of bacteria (a whopping 12 billion, to be exact). I'm no expert so if you are interested in the whos, hows and whys please check out the aptly-named Babushka's Kefir for a detailed run-down.
They say you don't make friends with salad, but this one will have them lining up at your front door ;-)
chicken and fig salad with kefir dressing
Serves 2 as a main
4 large handfuls of rocket
1 chicken breast
2 tbsp olive oil
2 large figs
1/2 cup basil leaves
3 tbsp kefir
1 tsp light agave nectar or honey
Grana Padano, shaved, to serve
salt and pepper
In a non-stick pan heat olive oil over medium heat. Cook chicken breasts until golden and cooked through (7-8 mins each side, or for a more reliable way test with meat thermometer - it should be 65ºC at the thickest part). Remove from heat and set aside on a plate, lightly covered with foil, and allow to rest for 5 mins.
Meanwhile, toss rocket and basil leaves together then arrange onto a platter. Cut figs in cross and gently squeeze base to open to a flower. Place on the bed of leaves then sprinkle crushed walnuts over figs.
To make dressing, whisk together kefir, agave nectar and 1 tbsp water then season with salt and pepper.
Slice chicken lengthways then arrange on top of salad. Sprinkle with shaved Grana Padano to serve.