MEAT RECIPE

Salt Block Barbecue Chicken Salad with Turmeric and Tarragon

Ingredients

500 g chicken thigh fillets
50 g fresh turmeric, finely grated
2 cloves garlic, finely grated
Freshly ground black pepper
2 tablespoons olive oil
Bunch of tarragon, leaves picked
1 pink Himalayan salt block (you can get these from good kitchen supply stores)
Crusty bread, to serve

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Salad
2 mandarins, halved
3 heirloom tomatoes, sliced
2 avocados, sliced
2 Lebanese cucumbers, sliced
Extra virgin olive oil, for drizzling salt and freshly ground black pepper

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Dressing:
1 avocado
250 g creme fraiche
1 tablespoon finely grated turmeric finely grated zest and juice of 1 lime salt and freshly ground black pepper

Equipment:
Barbecue

- Feeds 4 -

HOW TO MAKE IT

1. Place the chicken thighs in a bowl, add the turmeric, garlic, pepper, olive oil and half the tarragon and massage into the chicken. Cover and marinate in the fridge for an hour or so.

2. Heat your barbecue on a medium heat. Add the salt block and let it heat up for 30 minutes. Place the chicken on the block and cook, turning once for 20 minutes or until cooked through.

3. While the chicken is cooking, get the salad organised.

4. Place the mandarin halves cut-side down on the barbecue plate and cook until nicely charred.

5. To make the dressing, combine all the ingredients in a bowl, mashing the avocado to blend it in.

6. Arrange the tomato in a nice wide bowl and top with the avocado and then the cucumber. Drizzle over a little olive oil and season with salt and pepper.

7. Take the chicken off the barbecue and let it rest for 5 minutes, then slice and arrange over the salad. Dollop the dressing around and squeeze over the charred mandarin juice. Garnish with the remaining tarragon and serve with bread and a smile.

8. In partnership with Baywatch @ Wategos