- Remove the skin of the oranges and slice into .5 cm round discs (also add the juice into a bowl). Remove the outer layer of the fennel and remove the core. Use a sharp knife to slice the fennel thinly and add the mixed lettuce leaves.
- Chop the spring onion on the diagonal and sprinkle over the top.
- Dress the salad with a drizzle of olive oil, splash of white wine vinegar and a pinch of salt. Lastly sprinkle some fennel fronds over the top.
- Combine ingredients for chicken marinade and refrigerate for a minimum of 30 mins. Cook chicken tenderloins on the BBQ until golden and cooked through.
- For the Cous Cous salad, add cous cous to a bowl with a pinch of salt before adding boiling hot water. Cover with a plate and allow to rest for a minimum 20 minutes.
- Add flat parsley and toasted almond flakes. Finish with a drizzle of olive oil and lemon juice.
Citrus Salad, Chicken Tenderloins and Cous Cous
Recipe by Dezi Cooks
Ingredients
- CITRUS SALAD
- 1 fennel bulb
- 2 blood oranges
- 1 navel orange
- 50 g mixed salad leaves
- 1 sprig spring onion
- 6 tbs olive oil
- 3 tbs white wine vinegar
- MARINADE FOR CHICKEN TENDERLOINS
- 1 kg of chicken tenderloins
- 2 large or 3 grated garlic cloves
- 1/2 tsp sweet paprika
- generous drizzle of olive oil
- salt and cracked black pepper to season
- COUS COUS SALAD
- 1 cup cous cous
- 1 cup boiling hot water
- large handful grated chopped flat parsley
- third of a cup toasted almond flakes
- olive oil
- juice of half a lemon
