Recipe from the Festive Flavours Cookbook
1 clove garlic
Leaves stripped from sprig rosemary
Pinch sea salt
2 egg yolks
1 tbsp white balsamic vinegar
1 tsp seeded mustard
40g sundried tomatoes in oil
200g flavourless cold pressed oil
Juice 1 lemon
Place garlic, rosemary and salt into TM bowl and chop for 5 seconds on speed 7.
Add yolks, vinegar and mustard and mix for 1 minute on speed 5.
Scrape down sides of bowl and add sundried tomatoes. Chop for 30 seconds on speed 6.
With blades rotating on speed 4, pour oil slowly through hole in lid directly onto blade taking around 2-3 minutes to add the oil.
Add juice to taste until the dressing has a runny consistency.
Set aside while you make the salad.
10 small potatoes
2 large chicken breast fillets sliced into 4 pieces each
Handful green beans topped and tailed
Fresh or frozen peas
½ red onion sliced thinly
50-60g Verjuice or white wine
200g Kalamata olives, drained
200g toasted walnut pieces
Rosemary leaves for garnish
Place 1L of boiling water into TM bowl.
Cube potatoes into bite size pieces and place into Varoma dish.
Place prepared chicken breast into Varoma dish.
Add vegetables and place eggs into basket.
Set Varoma into position before steaming for 20-25 minutes at Varoma temperature on speed 3 until potato is tender and chicken cooked.
Place potato with sliced onion into large bowl and drizzle with Verjuice or wine. Allow to cool slightly.
Cube steamed chicken and add to potatoes. (Don’t be tempted to steam cubed chicken as the time will alter significantly.)
Add all ingredients to bowl except rosemary leaves, and fold through Sundried Tomato Dressing. Garnish with rosemary and serve warm.
If making ahead, don’t add dressing until immediately before serving as warm potato will just soak up the dressing and the salad will become ‘gluggy’.