Ingredients

Chicken salad

• 1 bunch kale leaves 
• 5 tablespoons olive oil  
• I punnet cherry tomatoes 
• 2 purple kumara, roasted 
• 1/2 cup roasted almond slices 
• Salt and ground black pepper 
• Half of a roasted chicken  
• Baby greens - spinach or mizuna  

Raspberry vinaigrette

• 1.5 cup balsamic vinegar 
• 100 g frozen raspberries 
• 1/4 cup caster sugar  
• 2 tbsp Dijon mustard  
• 1 tbsp maple syrup  
• 2/3 cup quality olive oil  
• 2 scoops Red Shot

Method

Salad

Pre-heat oven to 200C, wash and dry kale leaves and place on a baking sheet lined with tinfoil.

Drizzle with olive oil and sprinkle over some salt and cracked pepper. Cook in oven until edges become crispy, around 5-7 mins.

Slice kumara into thin wedges and line separate tray. Drizzle in more oil and sprinkle with salt and pepper.

Turn oven down to 180C and roast until crisped on the outside and cooked all the way through.

On a plate put kale, kumara, tomatoes with some olive oil.

Serve with chicken and drizzle with the raspberry vinaigrette.

Vinaigrette

In a saucepan heat frozen berries, vinegar and sugar until reduced to a thickened consistency.

Remove from heat and set aside to cool slightly before pouring into a smaller bowl.

Whisk the remaining ingredients into the reduction, altering to your own taste as you go.