Butter Lettuce Salad & Roast chicken with dates, olives and capers

Butter Lettuce Salad

Ingredients

For the Dressing:

  • 1/3 cup olive oil

  • 2 tbs lemon juice

  • 2 tbs golden balsamic vinegar 

  • 2 tsp honey

  • 2 garlic cloves, minced

  • 1 tsp Dijon mustard

  • Kosher salt and black pepper, to taste

For the Salad:

  • 2 heads butter lettuce, roughly chopped

  • 6 radishes, thinly sliced

  • 2 Persian cucumbers, sliced

  • 1 large avocado, sliced

  • 1/3 cup freshly grated Parmesan cheese

  • 2 tbs chopped fresh chives

Instructions

  1. In a small bowl or jar, whisk together the olive oil, lemon juice, vinegar, honey, garlic, and Dijon. Season with salt and pepper, to taste.

  2. In a large bowl, combine the lettuce, radishes, cucumbers, avocado, Parmesan cheese, and chives. Drizzle dressing over the salad and toss. Serve immediately.

*In flyer May 26 - June 1, 2024
Recipe and photo credit: Two Peas and their Pod

Roast chicken with dates, olives & capers

Ingredients

  • 8 chicken legs, drumstick and thigh attached, skin on 

  • 6 garlic cloves, crushed

  • 15g fresh oregano, torn, plus extra for garnish

  • 3 tbs red wine vinegar 

  • 3 tbs olive oil 

  • 100g pitted green olives

  • 60g capers, plus 2 tbsp of their juices

  • 70g, pitted and quartered lengthways  dates 

  • 2 bay leaves

  • 120ml dry white wine

  • 1 tbs treacle

  • Salt and black pepper

Instructions

  1. Place the chicken in a large, non-reactive bowl and add all of the ingredients, apart from the wine and date molasses, along with ¾ tsp of salt and a good grind of black pepper. Gently mix everything together, cover the bowl and leave in the fridge to marinate for 1 to 2 days, stirring the ingredients a few times during the process.

  2. Preheat the oven to 180C.

  3. Spread out the chicken legs on a large baking tray, along with all the marinade ingredients. Whisk together the wine and molasses and pour over the meat. Place in the oven and cook for 50 minutes, basting 2 or 3 times, until the meat is golden brown on top and cooked through.

  4. Remove from the oven, transfer everything to a large platter, sprinkle over some freshly picked oregano leaves and serve.

*In flyer May 26 - June 1, 2024
Recipe and photo credit: Otto Lenghi

Annah Kassen