Sunday, October 3, 2010

Sunday lunch menu

The last time I was in Bali at one of my favourite restaurants, I had a delicious grilled chicken with avocado salad, or something like that.

I wolfed it down before I remembered to take photos but I do remember thinking I could replicate it at home.

Something was missing...

I bought ingredients for a balsamic-vinegar type salad a week ago. Namely, balsamic vinegar, rocket, mustard seeds, raisins, cherry tomatoes. And the rest, like olive oil, I already had at home.

We had the salad 2 or 3 times this week, accompanying different dishes. And for the balance of the salad, I was dying to cook something for myself this beautiful Sunday after church. So I hotfooted it back home, seasoned the chicken breast with salt, pepper (I like adding both finely ground and coarsely ground pepper seeds) and lemon juice.

While the chicken sizzled away, I tossed the salad and plated it, mind you (a-la-the food network and TLC...). I turned the chicken a couple of times and placed it carefully on top of my artistically-arranged wild-and-organic-rocket salad. Voila. Jamie Oliver would be proud.

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