Fresh produce from Mlango farm today. I received a big bunch of lettuce, leeks and cauliflower along with the other vegetables. I thought of sauteing the lettuce than tossing a salad and it turned into a great side dish. To give the dish a healthy version, I used the cauliflower with leeks and a small potato to puree it. a piece of garlic makes the puree taste better. So the whole dish came together into a simple, easy and healthy meal for my dinner.
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| Pan fried chicken breast on cauliflower and leek puree |
Serves 2
Time: 35-40 minutes
Sauteed lettuce and peas
1 head lettuce roughly torn
1 small onion sliced
1 tbs butter
1 cup peas
salt and pepper
1/2 tbs lemon juice
Cauliflower and leek puree
1 small head cauliflower head, cut into florets and boiled/steamed
2-3 leeks sliced roughly, sauteed lightly
1 tsp thyme
1 garlic clove
1 small potato boiled
1 tbs butter
1/4 cup milk
Salt and pepper
2 chicken breasts
1 tbs olive oil
salt and pepper
Method
Heat the butter in a pan. Add the onions and cook until softened. Then add the peas. Season it well. Stir fry till peas are heated through.
Toss the lettuce into the peas and onions and stir fry on high heat. In a few minutes, the lettuce is wilted. Add the lemon juice and remove from the heat.
To make the cauliflower and leek puree, toss all the vegetables into the food processor and blend it into a puree. I don't puree it completely, I leave bits of the cauliflower to get the bite.
Tip the cauliflower mix into a pan, add the butter and milk. Cook the puree for 2-3 minutes. Add the thyme, salt and generous amount of black pepper. Stir it and remove from the heat.
To make the chicken, pan fry the chicken breasts seasoned with salt and pepper in a pan of olive oil, cooking each side 3-4 minutes or longer.
To serve the spoon the cauliflower and leek puree on a plate topped with thickly sliced chicken breasts and sauteed lettuce and peas on the side with the drizzle of pan juices.
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