Jamie Magazine
By Jamie Oliver
About the recipe
This lovely salad layers up honey-glazed chicken breast with beautiful textures, such as crunchy toasted seeds, juicy mango and crisp hearts of palm.
Recipe From
Jamie Magazine
By Jamie Oliver
2 free-range skinless chicken breasts
1 teaspoon sweet smoked paprika
½ teaspoon ground cumin
5 sprigs of fresh thyme
30g pumpkin seeds
olive oil
1 teaspoon runny honey
1 ripe mango
1 x 400g tin of hearts of palm (see note)
2 ripe avocados
2 little gem lettuces
75g wild rocket
2 limes
extra virgin olive oil
40g feta cheese
1 punnet of coriander cress (see note)
Hearts of palm come from the centre of a palm tree; you can buy them tinned in most supermarkets.
Coriander cress, or wild coriander, is a variety of micro-herb with a lovely peppery flavour. If you can’t find it, simply use any cress you like.
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