The weather was blooming gorgeous this weekend, so as the garden is looking so good at the moment, we had an impromptu barbeque. The tripod barbeque came out of hiding and we proudly set it up on the decking, along with chairs for our guests and outside table laden with condiments, cutlery and the family favourite: spinach and water chestnut dip.
The menu was simple: a couple of chickens started off in the oven and finished on the barbeque, sausages and onions cooked in a pan outside. In addition, we served roasted purple sprouting broccoli in garlic and a huge salad. The food went down a storm, our guests had a great time, and we congratulated ourselves on turning a party around with a moment’s notice.
After everyone had gone, we had leftovers. A large tub of salad and another of chicken. The chicken went into a couple of sandwiches for lunch, but last night we wanted to use it up… and this is where the good bit happened!
The majority of chicken was heated up in a pan with some garam masala and a good spoon of sesame seeds (there’s still a handful of chicken left, but we’ll come to that in a later post). The baby gem lettuce leaves were griddled in the griddle pan so they were slightly wilted but with scorch lines across them. Next, the leftover sliced radish, cucumber and cherry tomatoes were tossed around a pan with some chopped garlic so they were warm but still had a crunch. The whole lot was tossed into a bowl and we tucked in. A sprinkle of coriander leaves and the dish was complete. The verdict? Absolutely blinking delicious – warm salad is so tasty!
Sesame chicken and warm salad
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