Jenny White's Spinach and Beetroot Salad with Chicken Wings
Over a year ago
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Ingredients
- 8 organic chicken wings
- 2 cloves garlic, crushed
- 1tbsp rapeseed oil
- 2tsp rose harissa paste
- sea salt
- 5 medium or 7 small cooked beetroots
- 200g young or baby leaf spinach
- 5 spring onions, finely chopped diagonally
- 100g sprouting seeds: such as purple Sango radish sprouts to match the beetroot
- 3tbsp toasted pine nuts
- 1tsp Dijon mustard
- 1tbsp sherry vinegar
- 3tbsp rapeseed oil
Accompaniment
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Description
This fresh and zingy salad sets off the spicy chicken wings perfectly.
Method
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1
Preheat the oven to 200C/gas 6. Put the chicken in a bowl. Mix the crushed garlic with 3 large pinches of salt and crush to a paste with the back of a strong cook's knife.
Add to the chicken along with the harissa and oil, then rub well into the wings. You can prepare these up to this point ahead of time, and keep covered in the fridge for 24 hours.
Roast for 40-50 minutes, until cooked and crisp. Meanwhile, mix the mustard and sherry vinegar together and whisk in the oil a little at a time until emulsified.
Slice the beetroot into rounds and add to the spinach along with the onions. Toss with the dressing and scatter with pine nuts and sprouting seeds. Serve with the chicken wings.
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