Side Servings

Charred green salad

15 minutes
20 minutes

“Everything tastes a better with a little char. Griddle the greens and nectarines on the braai for that extra summer flavour.”- Brita Du Plessis

Wine/Spirit Pairing
Woolworths Signature Merlot

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  • 2 x 80 g packets Woolworths cauliflower rice
  • 230 g Tenderstem broccoli
  • 200 g sugar snap peas, sliced
  • 4 nectarines, sliced
  • 3 Woolworths butter-basted chicken breasts, shredded
  • 50 g flaked almonds, toasted
  • For the dressing, whisk:
  • 1⁄4 cup Woolworths white balsamic condiment
  • 1 lemon, zested and juiced
  • 1 T honey
  • 1⁄3 cup olive oil
  • 1 garlic clove, crushed

1. Cook the cauliflower rice according to package instructions.

2. Heat a griddle pan and chargrill the vegetables and nectarines in batches.

3. Shred the chicken and toss with the cauliflower rice, vegetables and nectarines. Drizzle with the dressing and top with the flaked almonds.

Find more salad recipes here. 

Photograph: Jan Ras
Production: Brita Du Plessis
Food assistant: Josh Van Zyl


Brita Du Plessis

Recipe by: Brita Du Plessis

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