On a Mediterranean cruise aboard Celebrity Reflection, I ate an entree at Blu restaurant which was a bit like the salad part of the following. I have added chicken and farro wheat to it. If the dressing separates before serving, just blitz it again in the blender.
Ingredients
| 600 g | Free-range boned & skinned chicken thighs (Main) |
| 3 | Garlic cloves, crushed |
| 7 Tbsp | Extra virgin olive oil |
| 1 tsp | Dried oregano, wild |
| ½ cup | Farro |
| 2 handfuls | Rocket leaves |
| 1 | Fennel bulb, stalks cut off, coarse outer leaves removed, bulb sliced thinly |
| 3 | Oranges, peeled with a sharp knife and thinly sliced horizontally |
| ½ cup | Kalamata olives, pitted |
| 1 | Red onion, thinly sliced |
| ¼ cup | Orange juice |
| 1 large | Lemon, juice only |
| ¼ | Preserved lemons, sliced peel only |
| 1 pinch | Chilli flakes |
| 1 small handful | Coriander leaves |
| 1 small handful | Mint leaves |
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Directions
- Heat the oven to 220C. Line an oven tray with baking paper.
- Meanwhile, put the chicken thighs, 2 cloves of the garlic, 2 Tbsp of the oil and the oregano into a bowl, season with salt and freshly ground black pepper and mix well. Reserve for 30 minutes.
- Place the thighs side by side on the paper-lined tray. Place in the oven for 20 minutes or until well browned and cooked through.
- Bring a saucepan of water to the boil and add the farro. Boil gently for 25 minutes or until the farro is completely tender. Drain, season, mix well and place on a serving platter. Put the rocket, fennel and orange slices, olives and onion on top.
- Place the remaining oil, the orange juice, lemon juice, preserved lemon, chilli flakes, coriander and mint into a blender. Season well and blend until creamy. This is the dressing.
- Slice the chicken across the grain of the meat and place on the salad. Drizzle the dressing over everything. Sprinkle with extra coriander and mint.
