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ALLERGEN: EGG, DAIRY(YOGHURT), NUTS (ALMONDS)
Ingredients
BEETROOT CHIPS
90 g beetroot, thinly sliced
1 tbsp olive oil
Pinch smoked paprika
Salt and pepper, to taste
POACHED CHICKEN
200 g chicken breast
Water or low-sodium stock, to cover
1 bay leaf
A few sprigs thyme (or ½ tsp dried)
2 thin slices lemon
YOGHURT SAUCE
125 g sheep yoghurt (≈½ cup)
2 garlic cloves, minced
1 tsp toasted panch phoran
1 tsp lemon juice
1 tsp olive oil
Salt and pepper, to taste
ASSEMBLE THE SALAD
1 egg, poached
250 g romaine lettuce, torn
½ apple, grated
40 g almond flakes, toasted
Instructions
Preheat oven to 150°C. Using a kitchen mandolin set to 1 mm, slice the beetroot. Arrange the slices on a parchment-lined tray, drizzle with olive oil, and season with smoked paprika, salt, and pepper. For more even drying, place an inverted tray on the rack above. Bake for 35–45 minutes until crisp.
Place the chicken breast in a pan and cover with water or stock. Add the bay leaf, thyme, and lemon slices. Bring to a gentle simmer over medium heat and cook for 15–20 minutes until done. Remove, cool, and slice thinly.
Heat 1 tsp olive oil in a small pan and add the panch phoran. Toast for 1–2 minutes until fragrant, then let cool. Mix with the sheep yoghurt, garlic, lemon juice, salt, and pepper.
In a small saucepan, bring water to a gentle simmer and add a splash of white wine vinegar (optional). Crack each egg into a small cup and gently slide into the water. Poach for 3–4 minutes until the white is set but the yolk remains runny. Remove with a slotted spoon and set aside.
In a large bowl, combine the lettuce, grated apple, and toasted almond flakes. Top with sliced chicken and a poached egg per serving, then drizzle with the yoghurt sauce. Garnish with the beet chips.
Nutritional value per portion* / Calories: ~550 kcal, Protein: ~47 g, Fibre: ~5.5 g, Carbohydrates: ~21 g, Fat: ~32 g