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Paleo recipe Shredded Chicken with Courgette Ribbons, Kalamata Olives, Sundried Tomatoes and Lemon dinner lunch-min

Recipe: Shredded Chicken with Courgette Ribbons, Kalamata Olives, Sundried Tomatoes and Lemon

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There are plenty of reasons I love this recipe, but there are two that stand out way above the rest. Firstly, it's ready in under 5 minutes, and secondly, it looks like it’s taken you all day! It’s perfect for summer BBQs where you’d much rather be spending your time with friends and family rather than in the kitchen peeling more vegetables or prepping more salad. The contrast in colours and shapes on the table make it a visually stunning dish – and it’s super tasty too!

Serves 4

Shredded Chicken Ingredients:

  • ½ medium chicken, pre roasted and cooled
  • 4 large zuchini/ courgettes
  • A large handful Kalamata (or any other meaty black olives), roughly chopped
  • 6 – 8 Sundried tomatoes, roughly chopped
  • Juice and zest 2 lemons
  • A good splash olive oil
  • 1 tsp raw honey
  • A small handful fresh basil, finely chopped
  • Salt and pepper, to taste

Shredded Chicken How To:

1)    Using a fork, finely shred half of the chicken, leaving the other half to snack on later! Set aside.

2)    Using a vegetable peeler, ribbon the courgettes lengthways. Work your way around the vegetable and into the middle, to create elegant spirals. Transfer to a large salad bowl and combine with the chicken. Mix in the olives and sundried tomatoes.

3)    Sprinkle the lemon zest over the salad before squeezing over the juice. Combine the olive oil with the raw honey (to cut the acidity of the lemons and the olives) before drizzling over the salad. Toss well, before adding your chopped herbs and seasoning to taste.

Paleo recipe Shredded Chicken with Courgette Ribbons, Kalamata Olives, Sundried Tomatoes and Lemon dinner lunch-min

Slow Roast Pork with Orange, Sundried Tomatoes and Bay Leaves paleo recipe dinner Sunday lunch primal-min

Recipe: Slow Roast Pork with Orange, Sundried Tomatoes and Bay Leaves

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This slow roast pork dish is oh so comforting. Enjoy it as a treat for the whole family every once in a while.

I experimented a little when making this recipe, and browned my pork in the sundried tomato oil rather than normal olive oil. The result was a meat of incredible flavour, and I’m definitely going to cook in ‘infused’ olive oils more often. I'm also going to start making my own, so watch this space!

Slow Roast Pork Ingredients:

  • 750g lean pork shoulder, diced into cubes
  • 400g shallots, peeled and chopped
  • 250ml organic red wine
  • 1 x 400ml can chopped tomatoes
  • 200ml homemade chicken stock / water
  • 2 red peppers (capsicum), deseeded and cut into wedges
  • 4 garlic cloves, crushed
  • 3 bay leaves
  • Zest and juice of one orange
  • 100g sundried tomatoes, plus extra oil
  • 50g black olives, pitted
  • 500g peeled sweet potatoes, cut into chunks
  • Salt and pepper
  • A few sprigs of thyme

Slow Roast Pork How To:

Preheat the oven to 150C / 300F / Gas mark 2.

In a pan, heat 1 tbsp of the sundried tomato oil to a high heat. Season the cubes of pork, then fry in 2 separate batches for a couple of minutes until coloured. Transfer to a large bowl and set aside.

Heat another tbsp of the oil, and lightly sauté the shallots, garlic, sundried tomatoes and half of the fresh thyme for 5 minutes. Pour the oil over the pork, and toss well to combine.

Combine the red wine, orange and bay leaves in a large, hob-safe casserole dish. Bring to the boil and simmer for 5 minutes. Return the meat to the dish.

Add the chopped tomatoes, chicken stock, peppers, olives, sweet potatoes and the remaining thyme. Stir well, and cover with a lid. Leave to cook in the oven for 2 ½ – 3 hours, or until the pork is tender enough to cut with a spoon. Spoon off any excess fat before serving (save it to cook with later!)

Slow Roast Pork with Orange, Sundried Tomatoes and Bay Leaves paleo recipe dinner Sunday lunch primal-min