Ruddy hell, the weather is grim at the moment isn’t it? I will make no secret of the fact that I hate Winter, with the exception of the two weeks before Christmas. I hate the cold, I hate the dark, I hate wearing thick coats and then almost passing out on the tube because my stupid coat has made me too hot. I hate itchy scarves. Just ugh.
And the tendency now is to reach for comfort foods, isn’t it? Mine is at least. Pies, stews, soups, mash. Overcooked, fatty food to coax us into hibernation. And going out in the rain to train? That’s a massive challenge. But luckily I have Sybille sending me emails reminding me to keep active and not let the cold beat me.
But these challenges are sent to try us, and I am determined this winter to combat the blues with action rather than inaction. I won’t shy away.
This salad is perfect for combating winter blues. The nectarines aren’t seasonal, I know – but they taste like pure, unadulterated sunshine. They also contain anti-oxidants and B-complex vitamins, which help to turn food into fuel and keep bodies energised all day long. The warm, poached chicken is an excellent source of high-quality lean protein. Eating the mangetout raw means you get the maximum benefit from them, and they’re packed with Mange Vitamin A and Vitamin C and are a good source of fibre and thiamin (the latter of which aids the body in all its functions).
OK, so it’s basically amazing for you, tastes like sunshine and goodness and will have you karate-chopping the heck out of winter.
Warm oriental chicken & nectarine salad
– 2 skinless chicken breasts
– 2-3 ripe nectarines
– 100g mange tout, finely sliced
– 3 spring onions, finely sliced
– 2 tbsp chopped coriander (if you hate coriander like I do, leave this out – it’s fine)
– zest and juice of 1 lime
– 1 tbsp runny honey
– Thumb-sized portion of ginger, peeled and grated
– 1 tbsp soy sauce
– 3 tbsp raw oil (I used coconut oil)
– 1 dessert spoon toasted sesame oil
– 200g couscous
– 1 tsp vegetable boullion
1. Heat the oven to 200ºC. Put the chicken breast in the centre of a large square of foil. Sprinkle with good-quality salt and freshly cracked black pepper, plus a tiny drizzle of olive oil). Seal the foil into a loose parcel around the chicken, making sure there are no gaps. Pop the parcel on a baking sheet and put the oven for 25 minutes.
2. Remove the chicken from the oven and take out of the parcel. On a chopping board, cut the chicken into thick strips or chunks. Put in a bowl and put aside, covering with foil to keep warm.
3. Slice the nectarine into juicy wedges. Add to the chicken with the mange tout, spring onions and coriander (if you’re using that disgusting stuff).
4. Whisk the lime juice and zest with the honey, ginger, soy sauce and oils.
5. In a separate bowl, add the couscous and the vegetable boullion. Pour over enough boiling water so the couscous is covered by about 5mm of water. Cover with clingflim and leave for about 5 minutes before fluffing up with the fork.
5. Divide the couscous, chicken and salad between two large bowls (or plates, you can use plates). Drizzle over the dressing and serve.
Recipe adapted from BBC Good Food.