| Chicken & canellini bean salad |
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Serves 4 Ingredients 800g Chicken breast (preferbly organic/free-range) 2 garlic cloves, crushed 1.5 Tbs wholegrain mustard 2.5 Tbs Balsamic vinegar Olive oil 500g of Canellini beans (canned or cooked) 300g Cherry tomatoes, halved 1 x bunch Asparagus stems 1/2 cup shaved parmesan 2 handfuls of rocket leaves 1 lemon cut into wedges, to serve Method Season chicken with pepper and salt. Whisk garlic, mustard and vinegar in a dish. Add chicken, turn to coat. Cover and place in fridge for 20minutes. Preheat bbq plate (or pan) on high heat. Remove chicken from marinade. Lightly spray chicken with oil. Cook for a minute on each side or until golden. Reduce heat to low. Cook chicken for 6-8 minutes each side or until cooked through. Transfer to a plate. Cover and leave rest for 5 minutes. Blanch asparagus for 3 minutes, leaving them vibrant green and still crunchy. Slice chicken. Combine beans, tomato, parmesan, rocket and chicken in a large bowl. Toss gently. Spoon onto serving plates. Season as you wish. Serve with lemon. |