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Avocado, strawberry and spinach salad with poppy seed dressing

PUBLISHED: 11:31 08 June 2015 | UPDATED: 11:31 08 June 2015

EXG JUL 15 RECIPE ZOE

EXG JUL 15 RECIPE ZOE

Archant

Owner Zoe Brady opened Zoe’s Coffee Shop & Deli two-and-a-half years ago and the café has gone from strength to strength in that time. Along with deputy manager Lucy Hutley-Branch, who heads up the kitchen, Zoe is delighted with how things are going and there are plans for branching out into outside catering. ‘We’ve already done a Christening and a golden wedding and it’s all come about from customers coming into the café and sampling our home-baking,’ says Zoe. ‘I want to keep the quality and the passion that we have and I think the format we have right now is the right one, I don’t want to expand and lose that.’

The café and deli is open from Monday to Saturday, and closed on a Sunday. Here Zoe reveals Lucy’s recipe for a splendid, summer salad.

For the salad

200g of baby leaf mixed leaf salad

250g of strawberries (sliced)

1 large avocado (chopped)

100g of Cashel Blue cheese

100g of wild rice

500g of roast chicken (either whole chicken or chicken breasts)

For the poppy seed dressing

1/2 cup of avocado oil (or any oil, such as olive oil)

3 tbsp of apple cider vinegar

2 tbsp of honey

1 tbsp of poppy seeds

A pinch of ground dry mustard (optional)

Salt and pepper

Method

Make up the salad dressing with the ingredients as above. This can be stored in a plastic bottle for several days and used when required.

Roast the chicken in the oven. If cooking breasts, I’d suggest wrapping these in tin foil before cooking. Once roasted and cooled, shred into pieces. Cook the wild rice as per the instructions on the packet and drain.

In a large bowl, mix up the salad leaves, sliced strawberries and chopped avocado (squeeze a bit of lime over the avocado before adding to the salad, this will stop it browning as quickly). Add the wild rice and chicken and toss through the salad. Once thoroughly mixed, put into a shallow serving dish. Crumble over the Cashel Blue cheese and then pour over the dressing. Or, if you are not serving until later in the day, leave the dressing until you’re ready to serve.

Get the Taste

Zoe’s Coffee Shop & Deli

9 High Street

Dunmow

CM6 1AB

01371 878060

www.zoescoffeeshop.co.uk

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