Chicken, broccoli, pumpkin seed and tomato salad

Recipe courtesy of Entier at Robert Gordon’s College, Aberdeen (serves 4)


Chicken, broccoli, pumpkin seed and tomato salad

100g mixed leaves
1 head fresh broccoli
75g pumpkin seeds
200g raw chicken breast
1 punnet cherry tomatoes
50g fresh chives


20ml rapeseed oil
15ml balsamic dressing
Drizzle of clear runny honey
Cracked pepper to taste


  • Dry fry chicken in griddle pan until breast is seared (you can very lightly oil the pan with oil if it is sticking)  
  • Once seared cook in an oven at 180 until cooked thoroughly and add some cracked black pepper
  • Blanch the broccoli in boiling water until tender but not overcooked
  • Dry fry the pumpkin seeds until lightly browned
  • Half the cherry tomatoes, separate the cooled broccoli into small florets
  • Once the chicken has cooled, slice diagonally
  • Arrange the leaves onto serving plates and add the chicken
  • Chop the chives and add to the broccoli add a little dressing and mix well
  • Arrange over the chicken, scatter over the tomatoes and the seeds
  • Finally drizzle over some the remaining dressing and some cracked pepper