Serves

4.

Ingredients

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

Dressing

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

Method

• 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.

Recipe courtesy of

Entier at Robert Gordon's College, Aberdeen.