Summer kale salad

Serves 4

Ingredients:

• 1 bunch of whole leaf kale, sliced into small pieces

• 2 carrots, peeled and finely sliced

• 75g raisins or currants 

• ½ red onion, finely sliced

• 1 large corn cob

• 150g cherry tomatoes, halved

• 60g toasted sunflower seeds

Dressing:

• 50ml olive oil

• 20ml cider vinegar 

• 1 tsp salt

• ½ tsp sugar 

• 1 tsp honey 

• 1 tsp wholegrain mustard 

• A few good cracks of black pepper

Whilst your Wyndham’s Piri Piri spatchcock chicken is cooking, either on the BBQ or in the oven, whip up this fresh summer kale salad as the perfect side: 

• To make the salad dressing, combine all the dressing ingredients and mix well / shake well if using a small, lidded container

• Grill the corn cob until charred on all edges, remove from the grill and let rest for 5 minutes before carefully shearing off the corn kernels

• Combine all the salad ingredients in a large mixing bowl, reserving half of the sunflower seeds as garnish, add the salad dressing and toss well 

• Plate up your salad, scattering the remaining seeds over the top

Spatchcock cooking:

• Preheat your oven to 180 degrees celsius fan

• Roast your spatchcock in the oven for 45 – 50 minutes until the breast meat is cooked through, and the meat fibres are set (internal temperature to 73-75 degrees Celsius if using a meat thermometer [recommended])

• Remove your spatchcock from the oven and let rest for 5-10 minutes before portioning