Latest News

#SaladStory Three Green Leaf Chicken Salad


Try this recipe for Three Green Leaf Chicken Salad. It is healthy and delicious and goes beautifully with a glass […]

#Salad Story Spinach Salad with lemony green beans


Starting the New Year with all kinds of resolutions is expected and often diet and health are part of our […]

Pretty Peartini


For those of us who do not limit elegance and flair to the festive season, the Pretty Peartini Wine cocktail […]

Sauvignon Blanc Smoothie


It is green, it is smooth and it has more vitamins than the average supplement schedule. Start your year with a […]

Chardonnay Shake


When your body starts to shake without you intending it to, you know it is time for the other shake, […]

#GuiltyPleasure Bread!


Bread, the staple of many, has become a thing of shame. If you dare pack a regular sandwich to work, […]

White Christmas Mojito


Although South Africans see a white Christmas only in the movies and on festive cards, there is nothing stopping us from […]

#GuiltyPleasure Cheesy Potato Churros


There is something about holidays that allows us to be a bit kinder to ourselves. Something that is very welcome […]

Very Berry Merrytini Recipe


Merry as a Christmas greeting implies joyful rather than jolly, but there is no reason why we cannot celebrate the […]

A Bumper Year For Leopard’s Leap Wines


The world of wine is a very competitive environment. At the 2018 Prowein show in Germany, 3690 wine producers and […]

Page 1 of 4412345...102030...Last »
News

#SaladStory Three Green Leaf Chicken Salad



Try this recipe for Three Green Leaf Chicken Salad. It is healthy and delicious and goes beautifully with a glass of Leopard’s Leap Chardonnay!

Ingredients

olive oil

1 x 1,2 kg whole free-range chicken

½ a bunch of fresh lemon thyme

1 lemon

100 g rocket leaves

75 g basil leaves

200 g cos lettuce

200 g broccolini

6 salad spring onions, finely sliced

100 g goat’s cheese

 

Pesto dressing

¼ cup basil pesto

2 tablespoons lemon juice

 

Method

Preheat the oven to 200 °C.

Drizzle olive oil over the chicken and sprinkle with sea-salt and black pepper.

Strip over the lemon thyme leaves (keeping the stalks). Rub the flavours into the skin, halve the lemon and put it inside the cavity along with the thyme stalks.

Place the chicken into a large roasting tray and put into the preheated oven for 90 minutes, or until the chicken is golden and the juices from the thigh run clear when pricked with a knife.

Put the roast chicken onto a plate, cover with tin foil and leave to cool.

To make the pesto dressing, put the pesto and lemon-juice into a bowl and stir to combine.

Remove all the chicken skin and set aside, then use two forks to strip the meat off the bone. Pile the meat into a large bowl and drizzle over any resting juices from the plate.

Trim, then cook the broccolini in boiling salted water for 5 to 6 minutes.

Place the cos lettuce, baby spinach, broccolini, rocket, salad spring onions and half the basil into a large bowl and toss to combine.

Divide the salad and chicken between bowls. Top with the dressing, cheese and remaining basil to serve.  Serves 6.

Upcoming Events

Buy Our Wines

Take a look at our wine collection. CLICK HERE

Ask Us

Feel free to contact us.
CLICK HERE



    Newsletter Sign-up


    © Copyright 2019 Leopard's Leap | Terms & Conditions | Privacy Policy | Delivery Policy | Refund Policy

    Ask Us

    [contact-form-7 404 "Not Found"]