Davina McCall's chicken, broccoli and spelt salad recipe
Recipe extracted from Davina’s Smart Carbs, published by Orion Books as a trade paperback and eBook, priced £16.99/£8.99. See Davina cooking live at The BBC Good Food Show Summer in the City featuring The BBC Good Food Eat Well Show, ExCeL London, 20-22nd May 2016. Tickets on sale now: www.bbcgoodfoodshowsummerlondon.com
Ingredients
- 1 olive oil, spray
- 400 g boneless, skinless chicken thighs, trimmed of fat
- 100 g uncooked spelt, well rinsed OR
- 300 g ready-cooked spelt
- 250 g sprouting broccoli, trimmed
- 100 g mixed salad leaves, well washed
- 200 g cherry tomatoes, halved
- 1 salt
- 1 small can of anchovies in olive oil (30g drained weight)
- 1 garlic clove, finely chopped
- 1 juice of lemon
- 1 tbsp olive oil
- 1 olive oil, spray
- 14.1 oz boneless, skinless chicken thighs, trimmed of fat
- 3.5 oz uncooked spelt, well rinsed OR
- 10.6 oz ready-cooked spelt
- 8.8 oz sprouting broccoli, trimmed
- 3.5 oz mixed salad leaves, well washed
- 7.1 oz cherry tomatoes, halved
- 1 salt
- 1 small can of anchovies in olive oil (30g drained weight)
- 1 garlic clove, finely chopped
- 1 juice of lemon
- 1 tbsp olive oil
- 1 olive oil, spray
- 14.1 oz boneless, skinless chicken thighs, trimmed of fat
- 3.5 oz uncooked spelt, well rinsed OR
- 10.6 oz ready-cooked spelt
- 8.8 oz sprouting broccoli, trimmed
- 3.5 oz mixed salad leaves, well washed
- 7.1 oz cherry tomatoes, halved
- 1 salt
- 1 small can of anchovies in olive oil (30g drained weight)
- 1 garlic clove, finely chopped
- 1 juice of lemon
- 1 tbsp olive oil
Details
- Cuisine: British
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 26 mins
- Serves: 4
Step-by-step
- Heat a griddle pan until it’s very hot, and spray it with olive oil spray. Add the chicken thighs and grill them for 5–7 minutes on each side until they’re cooked through and golden brown. Remove the thighs from the pan and set them aside to cool, then slice them thickly.
- If you’re not using ready-cooked spelt, put the spelt in a saucepan, add plenty of water to cover and season it with a good pinch of salt. Bring the water to the boil, then turn down the heat and simmer the spelt for 15 minutes or according to the packet instructions until the grains have softened but still have a slight bite to them. Drain and allow the spelt to cool.
- Cook the sprouting broccoli in boiling water for 3–4 minutes until just tender.
- To make the dressing, finely chop the anchovies and put them in a small saucepan. Add the garlic, lemon juice and olive oil and whisk together over a low heat until the dressing thickens and emulsifies. Add the chilli flakes, if using.
- To serve, arrange the mixed leaves on a large platter. Sprinkle over the spelt and drizzle with some of the dressing. Top with the sprouting broccoli, cherry tomatoes and chicken and add the rest of the dressing.
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