Chicken, broccoli, pumpkin seed and tomato salad
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.