Annette van Tonder of Piketberg sent in the recipe for this satisfying salad. We tried a healthier version by steaming chicken breast fillets and moistened the salad with a tangy dressing. Like our photographer, most guys won’t realise they’re eating steamed food. Serves 6.
DRESSING
INGREDIENTS: 2 cloves garlic, crushed; 60 ml (¼ c) chopped sun-dried tomatoes in vinaigrette; 30 ml (2 T) chopped fresh parsley; 15 ml (1 T) chopped fresh thyme or oregano; 90 ml (6 T) olive oil; 15 ml (1 T) balsamic vinegar; 5 ml (1 t) grated lemon rind; freshly ground black pepper.
METHOD: Blend the ingredients and set aside.
SALAD
INGREDIENTS: 1 yellow pepper, halved; 1 red pepper, halved; 500 g chicken breast fillets, steamed and shredded with a fork (see tip); 4 plum tomatoes, cut into wedges and seeded; 500 g cooked pasta shapes such as bowties; 125 ml (½ c) pitted black olives; 15 ml (1 T) caper berries with stems, deep-fried until crisp; 30 ml (2 T) toasted pine nuts (optional); fresh basil.
METHOD: Preheat the oven to 200 °C. Put the peppers on a baking sheet, skin side up, and roast until the skin begins to blister and blacken. Put the peppers in a plastic bag and leave to cool. Remove the skins and cut the peppers into strips. Mix with the remaining salad ingredients in a salad bowl and pour over the dressing. Toss and serve as a light meal with bread.
TIP: To steam chicken: Electric steamers are widely available. Arrange the chicken in a single layer in the steamer and season with salt, ground black pepper and grated lemon rind. Steam for about 7 minutes or until just done, taking care not to overcook the chicken.