Salatada

Trifle bowl coronation salad

Indulge in a regal combination of fresh greens, juicy fruits, and creamy dressing in this trifle bowl coronation salad. Fit for a royal feast!

Ingredients:

340g jar sweet pickled baby beetroot (200g drained weight), halved or quartered
2 Little Gem lettuces, finely shredded
2 carrots, peeled into ribbons using a vegetable peeler
2 courgettes, peeled into ribbons using a peeler, or spiralized
8 thick asparagus spears, tips removed and stalks peeled into thin ribbons using a peeler
2 tbsp extra virgin olive oil
½ lemon, zested and juiced
6 radishes, halved through the stalks or thinly sliced
250g Greek yogurt
2 tbsp tahini
2 heaped tbsp mango chutney
1 tbsp mild curry powder
½ tsp ground turmeric
2 tsp nigella seeds
½ lemon, zested and juiced
2 large cooked chicken breasts
150g Greek yogurt
small bunch of coriander
small bunch of mint, leaves picked
1 tsp caster sugar
½ lemon, zested and juiced
400g can chickpeas, drained
¼ cucumber, cut into small pieces

To start, prepare the coronation chicken by mixing together all the ingredients, excluding the chicken, in a bowl and adding seasoning. Cut the chicken into small pieces and mix it with the ingredients until it is well coated. You can store it in the refrigerator for up to three days.
On the day you plan to serve the salad, make the minty yogurt chickpeas. Blend yogurt, herbs, sugar, lemon zest, and lemon juice in a blender with a pinch of salt until you get a bright green mixture. Alternatively, finely chop the herbs and combine with the other ingredients. Put the chickpeas in a bowl, pour the minty yogurt over them, add the cucumber, and mix thoroughly.
Start assembling the salad by placing the chickpeas at the bottom of a trifle bowl (our bowl was 20cm wide and 13cm deep). Layer the beetroot on top of the chickpeas with the cut sides facing outward, followed by shredded lettuce. Spread the coronation chicken evenly over the top and add the carrot ribbons in a decorative manner.
In a bowl, mix the courgette and asparagus ribbons with olive oil, lemon juice, and a pinch of salt. Arrange this mixture on the salad in a swirling pattern, then place the asparagus tips on top. Position the radishes along the edge of the bowl with the cut sides facing outward. Sprinkle with lemon zest. Serve the salad with large salad spoons to ensure you get a bit of every layer in each scoop.

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