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    ROAST CHICKEN WITH PINEAPPLE AND COCONUT SALSA WITH TOMATO AND BOCCONCINI SALAD

    Cooking Time: | Serves:


    Description

    Dress your salad to impress with this fantastically colourful salad. With a dish like this on your table, you could be in the Amalfi Coast or St Tropez!

    Ingredients

    Whole Red Rooster Roast Chicken cut into 8 pieces

    PINEAPPLE AND COCONUT SALSA

    • 2 tablespoons coconut-flavoured white rum
    • 2 teaspoons caster sugar
    • Juice and finely grated zest of 1 lime
    • ½ sweet pineapple, peeled, cut into elongated triangles
    • 1 long red chilli, deseeded, finely chopped
    • ½ bunch mint, leaves chopped
    • ½ cup shredded coconut, toasted

    TOMATO AND BOCCONCINI SALAD

    • 400g tomato medley mix
    • Salt and freshly ground black pepper, to season
    • 200g marinated cherry bocconcini
    • 1 bunch basil, leaves picked
    • 100g basil pesto
    • 80g pine nuts, toasted
    • Extra basil leaves, to serve

    Method

    STEP 1 To make the salad, halve any larger tomatoes and combine all the tomatoes in a large bowl.

    STEP 2 Drain bocconcini, reserving ¼ cup of the oil. Add the bocconcini, reserved oil and basil to the tomatoes. Toss gently to combine. Season with salt and pepper.

    STEP 3 Smear pesto on a serving platter and top with the tomato mixture, scatter over pine nuts and top with the extra basil.

    STEP 4 To make the salsa, combine the rum, sugar, lime zest and juice in a large bowl. Add in the pineapple, chilli, mint and ½ the coconut. Gently toss to combine the ingredients.

    STEP 5 Warm the chicken and put it on a serving platter. Spoon the pineapple and coconut salsa on top, then sprinkle on the remaining shredded coconut. Serve with tomato and bocconcini salad.


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