Recipes

Chicken, broccoli & beetroot salad with avocado pesto

Chicken, broccoli & beetroot salad with avocado pesto

  • 250g thin-stemmed broccoli

    Broccoli

    brok-o-lee
    Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…

  • 2 tsp rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 3 skinless chicken breasts
  • 1 red onion, thinly sliced
  • 100g bag watercress

    Watercress

    wort-er-cress
    With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…

  • 2 raw beetroots (about 175g), peeled and julienned or grated
  • 1 tsp nigella seeds

For the avocado pesto

  • small pack basil

    Basil

    ba-zil
    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • 1 avocado

    Avocado

    av-oh-car-doh
    Although it’s technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • ½ garlic cloves, crushed
  • 25g walnut halves, crumbled
  • 1 tbsp rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • juice and zest 1 lemon

    Lemon

    le-mon
    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  1. 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 rapeseed 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. Griddle for 3-4 mins each side or until cooked through. Leave to cool, then slice or shred into chunky pieces.
  2. Next, make the pesto. Pick the leaves from the basil and set aside a handful to top the salad. Put the rest in the small bowl of a food processor. Scoop the flesh from the avocado and add to the food processor with the garlic, walnuts, oil, 1 tbsp lemon juice, 2-3 tbsp cold water and some seasoning. Blitz until smooth, then transfer to a small serving dish. Pour the remaining lemon juice over the sliced onions and leave for a few mins.
  3. Pile the watercress onto a large platter. Toss through the broccoli and onion, along with the lemon juice they were soaked in. Top with the beetroot, but don’t mix it in, and the chicken. Scatter over the reserved basil leaves, the lemon zest and nigella seeds, then serve with the avocado pesto. http://stokvideolar.com