Fruit Salad, Asparagus Pea and Mint Rice Salad, Roast Salad

wotz 4 supper!A feast for Sunday!Fruit Salad, Asparagus Pea and Mint Rice Salad, Roast Chicken



++FRUIT SALAD++

1. 4 cups of assorted fruit such as:
-Cubed and seeded apple
-Sliced banana
-Peeled and cubed pineapple
-Halved and seeded grapes
-Peeled, seeded and cubed winter melon
-Peeled, seeded and cubed spanspek
-Peeled and cubed Kiwi fruit
-Fresh lemon juice
-Fresh mint leaves for garnish

-Squeeze lemon juice over prepared apples and bananas, it will prevent them from
from discolouring.
-Mix all the prepared fruit in a large serving bowl with the fresh mint leaves for
garnish.
-Can be served plain or with yoghurt.



++ASPARAGUS,PEA AND MINT RICE SALAD++

1. 275g basmati and wild rice
2. 2 shallots or onions, finely chopped
3. Zest and juice of 1 lemon
4. 4tbsp sunflour oil
5. 20g pack fresh mint, roughly chopped, plus extra sprigs to garnish
6. 2 x 125g packs asparagus tips
7. 125g fresh or frozen peas

-Measure the rice and tip into a pan. Measure twice the volume of water and add to
the rice with a pinch of salt. Cover and bring to the boil. Reduce the heat to the
lowest setting and cook according to packet instructions. Once cooked, tip the
rice on to a baking sheet and spread out to cool quickly. When cool, spoon into
a large bowl.
-In a small bowl, mix together the shallots, lemon zest and juice, oil and mint,
then stir into the rice.
-Bring a large pan of lightly salted water to the boil. Add the asparagus and
peas, and cook for 3-4min until tender. Drain and refresh in a bowl of cold
water. Drain the vegetables again and stir into the rice. Put into a serving
dish and garnish with mint.


-Make recipe up to the end of step 2 up to two days ahead, cover and chill.
Blanch and refresh veg as in step 3 up to two days ahead. Store in the fridge
in an airtight container, covered in damp kitchen paper.


-Complete recipe an hour before serving.


++ ROAST CHICKEN ++

1. 1 whole chicken
2. 1 lemon, squeezed for juice and grated for zest
3. 1 clove garlic, crushed
4. 3 tablespoon (15ml) oil
5. 1 teaspoon (5ml) paprika
6. 1/2 cup (120ml) beer

-Cut chicken along backbone and spread it flat. Place in an ovenproof dish, skin-
sided up. In a jug, mix together lemon juice and zest, garlic, oil and paprika.
Pour over chicken, allow to marinate for 30 minutes.
-Cook in a pre-heated 180 degrees celcious oven for 30 -45 minutes, coating with
beer every 10 minutes. To check chicken is ready pierce breast, meat should be
tender and pale.