Jamaican Roasted Ackee Salad

4 standard portions

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Ingredients

• 1 large can of ackee (drained)
• 1 large head of iceberg lettuce (chopped)
• 1-2 cups cherry tomatoes
• 1 large cucumber (peeled and sliced in halves)
• 1 red bell pepper (sliced)
• 1 yellow bell pepper (sliced)
• 1 large pear (avocado) (chopped)
• ⅓ cup extra virgin olive oil ((80g))
• 2 tbsp vinegar ((30g))
• 2 tbsp maple syrup ((30g) can use agave or coconut nectar)
• 1 tsp garlic granules ((5g))
• 1 tsp thyme ((5g) dried or fresh)
• 1 tsp black pepper ((5g))
• ½ tsp pink salt ((2.5g))

Method

1. Preheat the oven to 180c/356f
2. Line a baking tray with parchment paper and coat with some olive oil and set aside.
3. .Carefully pour the canned ackee into a colander then wash it off with cold water to rid the excess saltiness.
4. Place the ackee on the lined baking tray and spread it out so it doesn't overcrowd.
5. Roast the ackee in the oven for 25-30 minutes, until the ackee is slightly golden.
6. Once the ackee is roasted, simply set aside to cool.
7. Place the lettuce, bell peppers, cucumber, tomatoes and pear (avocado) in a large bowl and toss together.
8. Portion the salad into bowls (evenly) then carefully place the ackee on the salad bed.
9. Combine the ingredients for the dressing and mix together.
10. Drizzle the dressing over the salad.