For the salad
2 large bowls thin-stemmed broccoli
2 tsp olive oil
3 skinless chicken breasts
1 red onion, thinly sliced
1 bunch of spinach
Small bowl of mint leaves
1 bowl grated beetroots
1 tsp sesame seeds
Salt to taste
1 small bowl of basil leaves
4 garlic cloves, crushed
1 tbsp walnut halves, crumbled
1 tbsp olive oil
juice and zest 1 lemon
– Bring a large pan of water to the boil, add the broccoli and cook for 2 mins.
-Drain, then refresh under cold water.
-Heat a griddle pan, toss the broccoli in 1⁄2 tsp of the olive oil and griddle for 2-3 mins, turning, until a little charred. Set aside to cool.
-Brush the chicken with the remaining oil and season with salt.
-Griddle for 3-4 mins each side or until cooked through. Leave to cool, then slice or shred into chunky pieces.
-Pile the spinach and mint onto a large platter.
-Toss through the broccoli and onion, along with the lemon juice.
-Top with the beetroot, but don’t mix it in, and the chicken.
-Scatter over the some basil leaves, the lemon zest and roasted sesame seeds.
Next, make the pesto.
-Put the remaining basil leaves in small bowl of a food processor.
-Scoop the flesh from the avocado and add to the food processor with the garlic, walnuts, olive oil, 1 tbsp lemon juice, 2-3 tbsp cold water and some salt.
-Blend until smooth, then transfer to a small serving dish then serve with the Salad
Avocado is the second highest source of protein in fruits and it also contains Vitamin A, B, C, & D
Salad also has Chicken, Spinach and Walnuts making this salad a rich source of Proteins, Minerals and Omega 3. All in all, it is a very healthy meal platter.