Trifle bowl coronation salad
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Serves 6 - 8
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
For the coronation chicken
- 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
For the minty yogurt chickpeas
- 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
Method
- STEP 1
First, make the coronation chicken. Combine all the ingredients, except the chicken, in a bowl and season. Chop the chicken into small chunks and stir into the mixture until well coated. Will keep chilled for up to three days.
- STEP 2
Make the minty yogurt chickpeas on the day you want to assemble the salad. Blitz the yogurt, herbs, sugar, lemon zest and juice together in a blender with a pinch of salt until bright green (or, finely chop the herbs and mix with the other ingredients). Tip the chickpeas into a bowl, pour over the minty yogurt, add the cucumber and mix well.
- STEP 3
Spoon the chickpeas into the bottom of a trifle bowl (ours was 20cm in diameter and 13cm deep). Arrange the beetroot over the chickpeas with the cut-sides facing out, then follow with the shredded lettuce. Spoon over the coronation chicken, spreading it to the edge. Arrange the carrot ribbons on top.
- STEP 4
Toss the courgette and asparagus ribbons, olive oil, lemon juice and a pinch of salt together in a bowl. Arrange on top of the salad in a swirl, then poke the asparagus tips into the top. Arrange the radishes around the edge of the bowl with the cut sides facing out. Sprinkle over the lemon zest. Serve with large salad spoons so you can scoop to the bottom and get a little of every layer.
