Recipe: Lemon paprika chicken and crunchy apple salad

I recently had a fabulous lunch at Ceru in Soho’s D’arbalay Street on a particularly steamy London summer day. And totally fell in love with the fabulous flavours of the Levant. So much so that I simply had to recreate two of the delicious dishes we enjoyed. So here’s my version of their lemon, paprika chicken which is served with apple, mint and pomegranate salad.

I was very pleased with the results – it can be tricky trying to replicate recipes when you don’t know exact quantities of ingredients. Either way, this is certainly an easy and delicious, summer dinner that you can enjoy at home.

You can read all about my visit to Ceru by clicking here.

Lemon Paprika Chicken

Serves 2

2 chicken breasts, diced

For the marinade

3 tbsps olive oil

2 tsps paprika

1 tsp dried thyme

juice of 2 lemons

2 cloves of garlic, peeled and crushed

a pinch of salt

Chicken: marinade

The vibrant marinade ingredients

Mix all the marinade ingredients together and add the diced chicken. Make sure all the pieces are well coated. Leave for at least three hours. I left mine for around seven and the flavour really shone through.

Chicken: marinade

The diced chicken soaks up the flavourful marinade

Just before cooking take the chicken out of the marinade and thread onto skewers. I used mini bamboo skewers that I soaked for an hour in cold water before to ensure they wouldn’t burn during cooking.

Chicken: kebabs

The little kebabs ready for cooking

I cooked the kebab on the barbecue for about 10 mins on each side. You could also grill them – same timings.

Chicken: cooked

Lemon, paprika chicken ready to eat

Apple, mint and pomegranate salad

This is a beautifully fresh, sweet and zesty salad that I can see myself making regularly. The pine nuts add an extra special texture and taste and the simple lemon dressing brings all the ingredients to life.

I used a pink lady apple because they are my absolute favourite.

Serves 2

1 pink lady apple, cored and thinly sliced

Handful of fresh mint leaves

Half a cup of pine nuts, toasted

2 handfuls of pea shoots

Half a cup of pomegranate seeds

For the dressing

3 tbsps olive oil

Juice of 2 lemons

A good grind of black pepper

Add the salad ingredients to a bowl and pour over the dressing. Mix so everything is well coated.

The lemon in the dressing will prevent the apple from going brown.

Apple salad

A salad that simply sings summer

Have you been inspired to recreate dishes you’ve eaten in a restaurant or at someone’s home? How did it turn out?

I’d love to know, so do get in touch.

 

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