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 200°C, 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 minutes.

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

Turn oven down to 180°C 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.