Get into the mood for al fresco dining, as Simran Dhanju whips up dishes that scrumptiously complement the season with pineapple and avocado.
Pineapple and Honey Glazed Chicken
Ingredients:
• 500g chicken breast fillet
• ¼ cup pineapple Juice
• ¼ cup honey
• 1tsp red chilli flakes
• 2tbsp lime juice
• Zest of 1 lime
• 1½tsp salt
• 3tbsp oil
• ½tsp dark soy sauce
Method:
- Wash and cut chicken fillets in thick strips.
- In a bowl combine pineapple juice, honey, chilli flakes, lime juice, salt, oil and soy sauce. Add chicken strips; mix, cover and keep it in refrigerator for minimum 2 hours or overnight.
- Light up charcoals, prepare the barbeque grill, place chicken strips on grilling tray, cover with lid, and grill for 4-6 minutes. In-between, keep basting chicken with leftover marinade. Grill until chicken is cooked through, about 10-12 minutes.
- Serve with salad and bread on side.
Spinach Salad with Avocado and Cilantro Dressing
For Salad:
• 250g/ 4 cups baby spinach
• 2 plums, sliced
• ¼ cup pomegranate seeds
• 1 medium beetroot, cut in juliennes
• 2tbsp pine nuts, toasted
• 10-12 walnut halves toasted
For Dressing:
• 1 large avocado
• ½ cup cilantro leaves
• 1 clove garlic
• 2tbsp sour cream
• ¼ cup yogurt
• 1 ½tbsp lime juice
• Salt & pepper
Method:
- Wash salad leaves and pat dry.
- For dressing, blend all the dressing ingredients together in blender.
- Arrange salad leaves in a bowl. Place plums; pour dollops of dressing, garnish with beetroot juliennes, pomegranate, pine nuts and walnuts on top.
- Serve as a side with grilled chicken or meat.
Enjoy these delicacies made with pineapple and honey al fresco this winter.
Simran is a celebrated chef and a winner of multi cooking competitions; she creates visual delights artfully by merging traditional flavours