A vibrant, flavour-packed salad perfect for lunch or dinner, showcasing the freshness of Lyttle Leaves Baby Leaf Mix. Tender sweet chilli chicken pairs with crisp vegetables and a zesty Asian-inspired dressing.

Salad

• 1 bag Lyttle Leaves Baby Leaf Mix, washed
• 1 large carrot, peeled and grated
• ½ red onion, thinly sliced
• 1 red pepper, thinly sliced
• Handful cherry tomatoes, halved
• 2 scallions (spring onions), chopped
• 3–4 chicken thighs or mini fillets, boneless & skinless
• 3–4 tbsp sweet chilli sauce (for marinating)

Dressing (Shake-in-a-Jar Style)

• 4 tbsp olive oil
• 2 tbsp balsamic vinegar
• 2 tbsp honey
• 2 tbsp soy sauce
• 2 tbsp sesame oil
• 1 tsp freshly grated ginger (or 1 squeeze ginger purée)
• 2 garlic cloves, minced

Method

1. Marinate the Chicken
   Coat the chicken with sweet chilli sauce and let marinate for at least 30 minutes (or overnight for deeper flavour).
2. Air Fry the Chicken
   Preheat air fryer to 200°C (390°F). Air fry marinated chicken for 10 minutes or until golden, cooked through, and slightly caramelised. Let rest.
3. Prepare the Dressing
   In a small jar, add olive oil, balsamic vinegar, honey, soy sauce, sesame oil, ginger, and garlic. Close lid and shake well!
4. Assemble the Salad
   In a large bowl or plate, layer the Lyttle Leaves Baby Leaf Mix, carrots, red onion, red pepper, and tomatoes. Top with sliced sweet chilli chicken and scallions.
5. Dress and Serve
   Drizzle the dressing over the salad just before serving. Toss lightly and enjoy!

Method

1. Season the chicken breasts with salt and pepper. Heat the olive oil in a large skillet over a medium – high heat. Add the chicken breasts and cook for 5-7 minutes on each side, or until golden brown and cooked through. Remove from the skillet and set aside.
2. In the same pan, add the onion and saute for 3-4 minutes until softened. Add the garlic and cook for another 1-2 minutes. Add the sliced mushrooms and cook for 5 minutes until they start to brown.
3. Stir in the Lyttle Leaves spinach and cook until wilted.
4. Pour in the cream, and chicken stock, bringing the mixture to a simmer. Stir in the Parmesan cheese, Italian seasoning. Cook until the sauce thickens, about 3-4 minutes.
5. Return the chicken breasts to the pan, spooning the creamy sauce over them. Cook for a further 4-5 minutes to heat through. Garnish with fresh parsley before serving – with your favourite pasta, or creamy mash!

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Serves 4 ; Kcal 450 per serving.

This recipe is by Jamie Oliver and is one of our favourites!

Method

1. In a food processor, combine the rocket, Parmesan, pine nuts, and garlic.
2. Pulse until the ingredients are roughly chopped.
3. Slowly drizzle in the olive oil while blending until the mixture becomes a smooth paste.
4. Taste and adjust with lemon juice, salt, and pepper as needed.
5. Serve immediately over pasta, as a spread, or as a dip, or store in an airtight container in the fridge for up to a week. Enjoy your fresh and zesty homemade rocket pesto!

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Method

1. Heat the olive oil or butter in a large pot over medium heat. Add the onion and garlic, cooking until softened and fragrant.
2. Add the diced potatoes and cook for 2-3 minutes, stirring occasionally.
3. Pour in the stock, bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 10-15 minutes.
4. Add the chopped spinach and cook for another 2-3 minutes until wilted.
5. Remove the pot from heat and use an hand blender (or transfer to a blender) to puree the soup until smooth.
6. Stir in the cream or milk, if using, and season with salt, pepper, and a pinch of nutmeg to taste. Reheat gently if needed.
7. Serve hot, garnished with croutons or a dollop of sour cream for extra flavour. Enjoy your wholesome, nutrient-packed spinach soup!

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Serves 4. Each portion (with cream): ~230 calories per serving, Each portion (with milk): ~150 calories per serving