Today, the sun was shining and we got the first taste of summer! That calls for a salad! I wanted something nice and fresh, to go with a robust oven-baked chicken. This is what I came up with, and ‘Sunshine salad’ was the name I gave it.
- Rucola and a mix of baby salad leafs
- yellow bell peppers, sliced
- orange, each segmented and cut in half
- pistachios, shelled
- parmesan, shaved
- olive oil and lemon juice, or lemon flavored olive oil
- Maldon salt and pepper
Mix it all up and serve
This is how it looks served with the main course. A plate full of sunshine, great tastes and textures.
You can find the recipe for the main course on the blog. Oven baked Chicken with mustard veggies‘