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Recipe by Hanna Lemaire
A colorful, simple, and refreshing salad that can be served as a main course or side dish for lunch or dinner. Recipe originally from "Jersusalem: A Cookbook", by Yotam Ottolenghi & Sami Tamimi.
boneless skinless chicken breast
dry red chili
extra virgin olive oil
fennel
fresh basil
fresh cilantro
fresh lemon juice
fresh mint
freshly ground black pepper
garlic
honey
Kosher salt
orange
saffron threads
water
white wine vinegar
This salad can be kept in an airtight container in the fridge for 2-3 days. It is served cold, so no reheating is necessary.
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