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Chicken-and-biltong Caesar salad with bokkom dressing

Air-Fryer Favourites Dinner Tonight Quick & Easy

45min

Prep Time

40min

Cook Time

2

Servings

Ingredients

Chicken wings:

3 Tbsp (45ml) olive oil
2 Tbsp (30ml) lemon juice
1/2 Tbsp (7.5ml) lemon zest
2 garlic cloves, minced
1 tsp (5ml) salt
pepper
8 chicken wings
2 Tbsp (30ml) corn starch
¼ cup (60ml) parmesan, finely grated

Bokkom dressing:

¼ cup (60ml) olive oil
35ml lemon juice
1/2 Tbsp (7.5ml) Dijon mustard
1 garlic clove, minced
1 Tbsp (15ml) bokkoms, chopped
pinch paprika
pinch pepper

Salad ingredients:

2 baby cos lettuce leaves trimmed and washed
2 eggs, boiled and halved
4 baby cucumbers, sliced into ribbons

Croutons:

80g biltong slices
parmesan shavings

Method

Chicken wings:

Preheat the oven to 180°C.
Mix the olive oil, lemon juice, zest, garlic, salt and pepper. Toss the chicken wings through the mixture.
Spread the chicken wings out and evenly sprinkle them with cornstarch.
Toss the chicken wings in the dressing once again.
Lay them out on a baking tray lined with baking paper.
Sprinkle the cheese over the wings and bake for approximately 30 minutes, or until the wings are cooked through and golden.

Bokkom dressing:

Blend all the ingredients together until smooth.
Season to taste.

To assemble:

Divide the lettuce between two bowls.
Place four chicken wings in each bowl.
Top with the boiled eggs, cucumber ribbons and croutons.
Drizzle with the dressing and sprinkle with the biltong slices and parmesan shavings. Serve.