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Trifle bowl coronation salad

One trifle bowl coronation salad

Trifle bowl coronation salad

Name: Trifle bowl coronation salad
Prep time: 30 min
Total time: 30 min
Yield: 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; 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

Cassie Best

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Serves 6 - 8

Easy

Prep: 30 mins

No cook

A star rating of 3 out of 5.4 ratingsRate

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Transform coronation chicken by adding mango chutney, creamy tahini and nigella seeds. Use it in this colourful layered salad or as a sandwich filling

Gluten-free

Healthy

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: Per serving

kcal271
fat13g
saturates5g
carbs15g
sugars10g
fibre6g

high
protein20g
salt0.4g

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.

Recipe from Good Food magazine, May 2023

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A star rating of 3 out of 5.4 ratings

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