I am a lover of this type of salad recipe. It is simply ideal for having a very light and healthy dinner meal.
- 250g broccoli
- 2 teaspoon rapeseed oil
- 3 chicken breasts
- 1 onion
- 100g watercress
- 175g beetroot
- 1 Avocado
- ½ a garlic clove
- 25g of crushed walnuts
- 1 tablespoon of rapeseed oil
- Lemon juice and zest
Boil some water and blanch the broccoli. Drain the broccoli from the saucepan and run it under cold water. In a skillet, place the broccoli and drizzle it with a little rapeseed oil. Roast the broccoli in the skillet in 3 minutes sections, turning every period to enough a thorough bake. Coat the chicken with a little rapeseed oil, place it into the skillet, and continue to cook for 3 minutes then turn until the chicken is white all the way through.
Chop the onions into fine slices, drizzle with lemon juice and leave on the side for several minutes.
Crush the ½ garlic clove. To make the pesto, combine the basil, avocado with the garlic, crushed walnuts and lemon juice and zest in a food processor. Add a tablespoon of water and process until a thick, oily pesto paste is produced. Separate the pesto into four serving portions.
Slice the beetroot finely into small pieces. To serve, bed four plates with watercress. Cover the watercress with broccoli, the lemon-juice covered onions, chicken, and pesto.
Nutritional Information: 320g calories, 29g protein, 8g carbohydrates, 18g fat, 3g saturates, 6g fiber, 6g sugar, 0.3g salt.