ASSORTMENT

Radicchio, Fennel and Orange Salad with Roasted Vegetables and Balsamic Chicken

Colourful radicchio is paired with the classic flavour combination of fennel and orange, making a wonderful base for the salad. The bitter flavours are balanced with sweet roasted vegetables, balsamic chicken and honey toasted pumpkin seeds.

INGREDIENTS Ingredients

Balsamic chicken

500-600g chicken thighs
1 Tbsp olive oil
2 Tbsp balsamic vinegar
1 Tbsp dijon mustard
1 Tbsp honey
1 Tbsp of dried or 2 Tbsp of fresh chopped herbs (we used rosemary, oregano and thyme)
2 garlic cloves (crushed)
Salt and pepper

Roasted vegetables

4 carrots (cut into rounds)
4 parsnips (cut into rounds)
1 red onion (cut into wedges)
Olive oil
Salt and pepper

Dressing

¼ cup olive oil
3 Tbsp balsamic vinegar
2 tsp Dijon mustard
1 tsp honey
Pinch of salt and pepper

Honey toasted pumpkin seeds

1 tsp olive oil
⅓ cup pumpkin seeds
1 tsp maple syrup
Salt and pepper

Salad

1 small head radicchio (torn into bite-size pieces)
1 small fennel bulb (finely shaved)
1 orange (peeled and segmented)
½ cup fresh parsley (roughly chopped)

METHOD Method

Preheat the oven to 200 degrees fan bake.
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In a medium-size bowl, add all the balsamic chicken ingredients (excluding the chicken) and mix well to combine everything. Add the chicken, toss to cover in the marinade and set aside until you are ready to place into the oven.
Once the oven has reached temperature, place the carrots, parsnip and onion onto two baking trays, drizzle with olive oil and season with salt. Cook for 30-35 minutes or until golden brown, flipping at halfway.
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On a separate tray, add the chicken thighs (we recommend lining the tray with baking paper as the balsamic marinade may burn). Cook for 40 minutes, flipping halfway. Once cooked and cooled slightly, slice into bite-size pieces. *If you don't have room for a third tray add to the vegetable trays, note that the chicken may need a little longer.
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While the chicken and vegetables are roasting, prepare everything else. Starting with the dressing, add all of the ingredients into a jar, tighten the lid and shake until the dressing is well incorporated.
‍To toast the honey pumpkin seeds, add the olive oil to a small frypan or saucepan over low-medium heat. Add the pumpkin seeds and toast for 3-4 minutes, stirring often. Once toasted and golden, add the honey, salt and pepper; toss then pour them onto a plate or baking paper to cool.
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On a large plate or platter arrange the radicchio and half the fennel, orange and parsley. Scatter over the roasted vegetables, roasted and sliced chicken, pumpkin seeds and remaining fennel, orange and parsley. Lastly pour over the dressing and enjoy.