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Warm Sweet Potato, Banana, Chicken, and Salmon Salad

Today I'm sharing a proper autumn salad that brings together some unexpected flavors in the best way! Ingredients for 4 people - 1 red sweet potato (400g). - 2 regular potatoes (400g). - 3 bananas. - 1 spring onion. - 2 Italian red peppers. - 2 tablespoons extra virgin olive oil. - salt. - 1 chicken breast, sliced into fillets. - smoked salmon, cut into pieces. for the dressing: - 3 tablespoons extra virgin olive oil. - 1 tablespoon chopped parsley. - 2 tablespoons cider vinegar. - 1 teaspoon honey (optional). Preparation In a bowl, mix together the oil, chopped parsley, vinegar, and honey. Whisk it all into a nice emulsion and set aside. Wash and peel the sweet potato and regular potatoes. Cut them into cubes and boil in salted water until they're cooked through. You want them tender but not falling apart. Drain and cool them under cold running water... Cook the chicken fillets on a griddle pan. Season with salt, cut into bite-sized pieces...

Lettuce Hearts with Anchovies, Baby Fava Beans, and Tuna


Today's lunch is a wonderfully fresh and healthy salad!



Ingredients

for 4 people
  • 2 lettuce hearts.
  • 2 small spring onions.
  • green asparagus.
  • 1 roasted red pepper.
  • 150g mini fava beans in oil.
  • 80g tuna in olive oil.
  • 60g brie cheese.

for the vinaigrette

  • 1/2 tsp sweet paprika.
  • 1/2 roasted red pepper.
  • 100g anchovies in oil.
  • parsley.
  • 8 tablespoons extra virgin olive oil.
  • 2 tablespoons white wine vinegar.

Preparation

Let's start by making the vinaigrette: chop the anchovies and the half pepper into small pieces...
Put everything in a bowl along with the vinegar, paprika, parsley, and oil. No need to add salt — the anchovies bring plenty of it already...
Whisk it all together with a hand whisk until emulsified, then set aside.
Cut the pepper into thin strips. Reserve 3 or 4 strips for each plate, and mix the rest with the fava beans, the brie cut into small cubes, and the flaked tuna.
Cook the asparagus after trimming off the woody ends. Set aside eight whole spears to garnish the plates, and chop the rest to mix in with the fava beans...
Cut the lettuce hearts in half lengthwise and fill them with the prepared mixture. Drizzle with the vinaigrette and finish each plate with two asparagus spears and the reserved pepper strips...

Enjoy!

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