Wild rice salad Fresh herbs, dried apricot & mixed nuts / white pepper grilled chicken

Another power lunch! The BUXers are getting fitter and fitter. With all these healthy ingredients they are rocking the world of finance every day, over and over. Bring it on people. Healthy in the tummy, healthy in the mind! Food that makes you happy. -enjoy-

Fresh herbs, dried apricot & mixed nuts

Ingredients (serves 6)

400 g mixed rice, such as Camargue, wild, long-grain
150 g mixed nuts
½ a bunch of fresh basil , (15g)
½ a bunch of fresh mint , (15g)
75 g dried apricots
extra virgin olive oil


Cook the rice according to the packet instructions until tender. Drain, then allow to cool.
Roughly chop the mixed nuts, pick and roughly chop the basil and mint leaves, then roughly chop the apricots.
Combine with the rice, season with sea salt and black pepper, then drizzle with oil. Serve with grilled meat or fish.

white pepper grilled chicken


1 tablespoon white peppercorns
2 teaspoons sea salt flakes
1 teaspoon fennel seeds
4 x 200g chicken breast fillets, bone in, skin on
1 tablespoon extra virgin olive oil

parsley salad

1 tablespoon red wine vinegar
2 teaspoons honey
1 tablespoon vegetable oil
3 cups flat-leaf parsley leaves, roughly chopped
2 tablespoons salted capers, rinsed
1 Lebanese cucumber, peeled and thinly sliced


Preheat oven to 180°C (350°F). To make the parsley salad, mix to combine the vinegar, honey and oil. Place the parsley, capers and cucumber in a bowl and toss to combine. Set both aside. Preheat a barbecue or char-grill pan over medium-low heat.
Place the peppercorns, salt and fennel seeds into a mortar and grind with a pestle until the mixture is a rough powder. Score the chicken skin at regular intervals, brush with oil and sprinkle with the white pepper mixture. Cook the chicken for 5 minutes each side or until golden.
Transfer to a baking tray, skin-side up, and roast for 15–20 minutes or until the chicken is cooked through. Serve with the parsley salad and dressing.




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