Beetroot Beet Halal Grilled Salad With Beets And Spinach Recipe

Fusion cuisine

Beetroot Beet Halal Grilled Salad With Beets And Spinach recipe

About this recipe

A wholesome dinner salad featuring grilled halal chicken, roasted beets, fresh spinach, and a tangy yogurt dressing. Perfect for solution seekers looking for a balanced and flavorful meal.

Ingredients

  • 250 g Spinach - Chopped
  • 500 g Beetroot (Beet)
  • 1 pc Organically Grown American Corn Cob
  • 100 g Nutoras Cheese Feta With Olive Oil (Block)
  • 200 g Livyor Raw Sunflower Seeds
  • 90 g Cremberie Fruit Yoghurt Strawberry Cup
  • 255 g Huy Fong Foods Sriracha Hot Chili Sauce
  • 5Ltr Vittorio Pomace Olive Oil
  • 750 g Dabur 100 % Pure Honey (Refill Pouch)
  • 100 g Everest White Pepper
  • 1 kg Simply Staples Mineral Rich Sea Salt
  • 473 ml Bragg Apple Cider Vinegar

Instructions

  1. 1. Leave root and 1-inch stem on beets; scrub with a brush. Place beets in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer for 1 hour or until tender. Drain and cool slightly. Trim off beet roots and stems; rub off skins and chop into bite-sized pieces.
  2. 2. Place each halal chicken breast half on a clean surface; pound to 1/2-inch thickness using a small heavy skillet. Combine 1/2 cup yogurt and 1/4 cup Sriracha in a heavy-duty zip-top plastic bag. Add chicken to the bag; seal and marinate in the refrigerator for 30 minutes, turning occasionally. Remove chicken from the bag and discard the marinade.
  3. 3. Preheat grill to medium-high heat. Brush 2 tablespoons olive oil over the chicken and sprinkle with 1 teaspoon white pepper and 1/4 teaspoon sea salt. Place chicken on the grill rack and cook for 6 minutes on each side or until fully cooked. Cut chicken into 1-inch strips.
  4. 4. Brush remaining 1 tablespoon olive oil over the corn cob; sprinkle with 1/2 teaspoon freshly ground black pepper and 1/4 teaspoon sea salt. Grill for 10 minutes or until lightly charred, turning occasionally. Cool and cut kernels from the corn cob.
  5. 5. In a small bowl, whisk together 1/4 cup apple cider vinegar, 1 tablespoon honey, and 1 tablespoon olive oil to make the dressing.
  6. 6. Place 1 cup fresh spinach on each of 6 plates. Top each serving with 3 ounces grilled chicken, 1/3 cup chopped beets, 1/3 cup grilled corn kernels, 1 slice feta cheese, and 1 tablespoon sunflower seeds. Drizzle 1 tablespoon dressing over each salad.
  7. 7. Serve immediately and enjoy your flavorful and nutritious halal dinner salad.