LOADING

Kumato Salad with Griddled Chicken Breast

September 10, 2014 in Eat Local & Organic
3
 
0
2
495

Kumato Salad with Griddled Chicken Breast

Kumato and marjoram salad with griddled chicken breast_small

 

Grown in the exclusively on the Isle of Wight, Kumatoes are sweet and extremely versatile. When the skin is dark green the taste is mild and the flesh firm, great for slicing. As it ripens to a chocolate brown it takes on a sweet and slightly spicy aroma, perfect for salads. Allowed to develop to a dark red tinge the fruit becomes juicier and acquires a very sweet flavour. This dish is rich in vitamin C, B6 and B12 and one serving counts as two of your 5-a-day.

Serves: 4 Prep: 15 Cooking: 25 mins Cost per person: £2.04

Nutrition: 350 kcals, 38g protein, 3.5g sat fat, 5.5g carbs (of which sugars 5g), 2.5g fibre, 0.6g salt

 

4 boneless chicken breasts, skin on

12 Kumatoes (approx. 500g)

2 banana shallots, cut across into thin slices

1 fat garlic clove, very finely chopped

4 tsp capers

4 tsp cabernet sauvignon (red wine) vinegar

4 tbsp extra virgin olive oil, plus extra for drizzling

The leaves from 3-4 sprigs marjoram, chopped, plus a few small leaves to garnish

Sea salt flakes and freshly ground black pepper

 

  1. Heat a ridged cast-iron griddle over a high heat until smoking hot, then lower the heat to medium. Brush the chicken breasts with one tablespoon of the olive oil and season on both sides with sea salt and pepper. Put skin-side down onto the griddle and cook for about six minutes until the skin is richly golden, then turn over and cook for another six-eight minutes until cooked through.
  2. Meanwhile, cut the tomatoes across into slices and overlap them over the centre of four serving plates. Sprinkle with the sliced shallots, chopped garlic, capers, vinegar, the remaining oil, chopped marjoram and some salt and pepper.
  3. Lift the chicken breasts onto a board and cut them on the diagonal into chunky slices. Lift on top of the tomatoes, drizzle with a little more oil, scatter with the remaining leaves and serve.

A 250g mixed punnet of Isle of Wight tomatoes from www.thetomatostall.com starts at £1.95

Isle of Wight Tomatoes are proud to be part of the Conservation Grade movement, a nature friendly scheme aiming to increase biodiversity on farms across the country. As well as a wide range of non-organic varieties, Isle of Wight Tomatoes look to give as much organic choice as possible using soil certified by the Soil Association and composting all plant waste each year to be used in the next year’s harvest. In addition to this, the pollination of the plants is looked after by bees native to the UK and rainwater is collected from the glasshouse roofs for environmentally friendly irrigation.

3
 
0
2
495

about the author

Alison Jane Reid

Alison Jane Reid - Journalist, Editor & Emerald Princess of Slow, Sustainable Luxury Living - 18 year track record interviewing real icons for: The Times, The Lady, You, The Mirror and Country Life. Now leading her alluring fairtrade, emerald revolution - Don’t Miss Out - Have you joined The Ethical Hedonist set?



Leave a Reply

Your email address will not be published. Required fields are marked *