Something for the Weekend: Holly’s Pantry
May 25, 2012 in Something for the Weekend
For our first blogger in our new Something for the Weekend series, we’re featuring Holly Kenna from Holly’s Pantry and her recipe for Roasted Asparagus, Spinach and Pesto Salad with Roast Chicken Wrapped in Bacon.
I’m Holly Kenna, a 21-year-old Culinary Arts Student with a love for all things food. Especially blogging about it and taking photographs of everything I eat! My philosophy is to keep things as simple as possible and not to overcomplicate things. I would encourage people not to get hung up about cooking and following a recipe. It’s supposed to be creative, an art form, an outlet. It allows you go places you’ve never been before based on the ingredients you are cooking with. I couldn’t be happier doing what I do. I wake up in the morning and the first thing I think is ‘Oh, I wanna cook that and blog about it!’ If I can share my love for what I do with people, it would make me the happiest person on earth.
I chose this dish because it echoes spring and summer. It’s just as easy to make for 10 as it is for 2. My philosophy is to keep things as simple as possible but to add a twist here and there. I believe this salad showcases this. Here you are eating a salad and then BOOM you get a mouthful of roast asparagus. Not something you expect in a salad! The fresh pesto is a lovely alternative to a regular salad dressing and definitely gives the dish a sophisticated edge. It’s new, exciting, totally mind blowing in flavour without being the slightest bit complicated!
You can find Holly online at:
- Blog: http://hollyspantry.blogspot.com/
- Facebook: https://www.facebook.com/HollysPantry
- Twitter: https://twitter.com/#!/HollyKenna
- Flickr: http://www.flickr.com/photos/44288571@N06/
Roasted Asparagus, Spinach and Pesto Salad with Roast Chicken Wrapped in Bacon
Serves 5
5 Chicken Breast
5 Pieces of Streaky Bacon, unsmoked
1 Avocado
3 Tablespoons Fresh Basil Pesto
1 Red Onion, thinly sliced
Bag of Spinach, washed
250g Asparagus
50g Parmesan, shaved
An assortment of Cherry Tomatoes halved, I used Red and Yellow
Olive Oil, Salt & Pepper
Preheat the oven to 220. Wrap the chicken in bacon. Place on a baking tray, drizzle with olive oil and season with salt and pepper. Roast for 20-25 minutes.
Lay the asparagus on a baking tray, drizzle with olive oil and season with salt and pepper. Place in the oven and roast for 15 minutes. Remove.
When just about ready to serve, in a bowl mix together the spinach, sliced onion, tomatoes, pesto and roasted asparagus. Place in a big bowl. Halve the avocado and using a baby spoon, scoop out the flesh on top of the salad and garnish with the shaved shards of parmesan cheese.
Serve alongside the Roasted Chicken Breast and a lovely glass of White Soave.
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