Although we may not have yet had a ‘real’ summer, the somewhat warmer days mean it’s a great time to experiment with new salads. And a new salad calls for a new salad bowl, like our conversation-starting Octopus Salad Bowl.
4 chicken breasts, cut into strips
Approx. 500g spinach
Seeds from ½ a pomegranate, plus another half for juicing
4 tbsp extra virgin olive oil
2 tbsp white wine vinegar
½ tsp caster sugar
- 1.Preheat the oven to 200°C. Season the chicken strips with salt and pepper, then lay out on a grill tray. Cook for 20-30 minutes depending on thickness, turning occasionally.
- 2. Meanwhile, whizz up one half of the pomegranate seeds in a blender, then sieve to create pomegranate juice.
- 3. Mix around 4 tbsp of the juice with the oil, vinegar and sugar. Stir in the other half of the seeds.
- 4. Arrange the cooked chicken and fresh spinach in a bowl, then drizzle with the pomegranate dressing.
Perfect for hot days, BBQs or just because, don’t forget to tag your pictures @FishpoolsUK if you make it!