Preparation Time: 10 minutes

Cooking Time: 1 hour

Serves 8

CHICKEN

INGREDIENTS

• 1 whole free-range chicken
• 60ml extra virgin olive oil
• 4 cloves garlic
• A few sprigs mhlonyane/wormwood
• A few sprigs each of thyme, sage and rosemary
• 1 lemon
• Salt and pepper, to taste

METHOD

• Preheat the oven to 180C.
• Place chicken in an oven-safe dish and season liberally with salt and pepper and stuff the skin and cavity of the chicken with the herbs and halved lemon.
• Drizzle with olive oil and place in the oven to roast for approximately 40 minutes, turning once and basting at intervals.
• Remove from the oven and allow to cool. Once cooled, tear the chicken from the bone and shred. Set aside until ready to assemble.

SALAD BASE

INGREDIENTS

• 1 cup yellow millet
• 60ml extra virgin olive oil
• 1 onion, finely chopped
• 1T mild curry powder
• 1t turmeric
• 100g mayonnaise
• 1T honey
• ¼ cup dried cranberries
• ¼ cup slivered almonds
• Salt and pepper, to taste
• 1 Granny Smith apple, thinly sliced
• 1 head cos lettuce

METHOD

• Add the millet and 2 cups of water to a saucepan and boil for 20 minutes or until the millet is tender to the bite.
• Drain and set aside.
• Heat a pan and add the olive oil, then gently fry the onions until soft and translucent; add the curry powder and turmeric.
• Fry on a medium heat for a few minutes or until the curry is fragrant.
• Add the cooked millet and stir through.
• Turn out into a mixing bowl and add the mayonnaise, honey, cranberries, almonds and the chicken.
• Check seasoning. Stir until the salad is well combined.

To serve: spoon the salad onto a serving platter and decorate with the cos lettuce leaves and apple slices.

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Recipe and styling: Khanya Mzongwana

Photos: Daniela Zondagh