This recipe is based on the famous Ottolenghi's Middle Eastern salad. It is highly alkaline
Ingredients
1 cucumber(s)
Cucumber
(english)
2 medium shallot(s)
Shallots
4 bunch
Parsley, Italian, fresh
(large bunches)
2 bunch
Mint, fresh
1 tsp
Allspice, ground
3 tbsp
Apple cider vinegar
2 tbsp
Extra virgin olive oil
1 pinch
Sea Salt
(to taste)
1 dash
Black pepper
(to taste)
600 gm
Chicken breast, skinless
1 tsp
PC Roast chicken seasoning
Instructions
Heat oven to 220 Degrees C
In a baking tray, add a little olive oil and coat the base using your fingers.
Add the chicken to the tray, add a bit of olive oil to coat and then seasoning and slice chicken about 1/4 of the way. Put into the oven for 20-25 minutes
The salad
Dice the cucumber and add to the bowl, along with any juices. Chop the shallots as fine as you can and add to the bowl.
Take a few stalks of parsley and pack them together tightly. Use a large, very sharp knife to trim off the end of the stalks, then chop the remaining stems and leaves as finely as possible. Add the parsley to the bowl.
Pick the mint leaves, pack a few together tightly, chop as finely as the parsley and add to the bowl. Finally stir in the allspice, vinegar to taste, 1 table spoon of olive oil, salt, and pepper to taste. Taste, adjust the seasoning, and serve at room temperature.
