To make the marinated potatoes:
Wash the potatoes & put in a pan of cold salted water.
Bring to the boil & cook til tender.
Meanwhile, combine the oil, vinegar, mirin, chilli, garlic, lemon juice/zest & dill in a container large enough to hold the potatoes.
Once the potatoes are cooked, strain them & while still hot, put in the container. Ensure the marinade covers all the potatoes. If it doesn't, add equal parts white wine vinegar & extra virgin olive oil.
Leave to cool, cover & refrigerate until needed.
For the chicken, combine all the ingredients & rub over the chicken. Leave to marinate for at least an hour, or overnight.
Spray the capsicum with oil & roast in a hot oven (180c) for 20 minutes or until the skin starts to blister. Put in a bowl & cover with cling wrap until cool. (This makes the removal of the skin easier)
Remove & discard the skin from the capsicum & slice into 1/2 cm pieces.
Pick the leaves from the parsley & wash.
Finely slice the spring onion.
Slice each of the marinated potatoes in half. (retain some of the marinade & use to dress the salad)
Combine the salad & set aside.
Cook the chicken in a grill pan for 8 minutes on each side. Allow to rest for 5 minutes.
Dress the salad.
Serve with a wedge of lemon.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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