This little gem comes courtesy of the yummy Cajun Spice Mix from Please Pass the Recipe. I’ve altered the recipe to suit what I had in the fridge at the time, and as you can see below it’s a bitsa (bits of this bits of that) so don’t stress too much about quantities. This is a fabulous recipe for using up your left overs. I used 2 x roast chicken thighs I had as left overs from a roast I had done the night before, so grabbing a Roast Chicken from the supermarket or your local takeaway to supplement your vegetables would be perfect. Tasty takeaway here we come…..
Roast Vegie Salad with Roast Chicken – makes approx 4 serves
- roast chicken pre-cooked from 1/2 chicken
- 3 potatoes peeled
- 3 carrots peeled
- 1 red onion
- 1/3 mid-sized sweet potato (coomera)
- 1/2 cup frozen peas
- handful fresh green beans
- 1/2 head broccoli
- handful of fresh snow-peas
- 1 spring onion – sliced
- 2 tablespoons olive oil
- 1 serve of the aforementioned Cajun Spice Mix
- 1/2 tsp chilli powder
- 1/2 cup salted cashews.
Begin with roasting your vegetables. I cut my potatoes, sweet potato, carrots and onion into larger bite sized pieces (they will shrink in the heat). I then combined them in a bowl with olive oil first and then added the spice mix and the extra zing of the chilli powder. I roasted the veg in a moderate oven (180c) for approx an hour, or until its starting to brown around the edges. Once out of the oven, allow to cool slightly whilst you prepare the rest of your ingredients.
Pull your chicken apart with your fingers into smaller pieces. Doing this by hand instead of cutting it with a knife means you will get a nicer texture and the meat is more likely to pick up the spices from the vegetables.
For your greens vegetables, top and tail both your peas & beans. Cut your broccoli into small florets. I blanch the green veg in water. You can choose to steam them instead if you want to.
Once your greens are cooked and drained all you need to do is put all the ingredients into a bowl and mix together and serve. A great Sunday night dish, and tasty and exotic enough to be a welcome addition to a bbq or a casual dinner with friends.
happy cooking! Leah