Botanist Bowl

SERVES 4 PREPARATION & COOKING 50 MINUTES (PLUS STANDING)

4 cups chicken stock 1 teaspoon whole black

peppercorns 1 bay leaf 400g chicken breast fillets 200g Brussels sprouts, halved 2 tablespoons extra virgin

olive oil 250g green kale, stems

discarded, shredded finely 1 medium avocado, cut into

wedges 2 tablespoons roasted

almonds, chopped coarsely ALMOND PESTO (see tip) ½ cup firmly packed basil leaves

½ cup finely chopped green

kale leaves ¼ cup roasted almonds 2 tablespoons finely grated

parmesan 2 teaspoons lemon juice 1 small garlic clove, crushed

1 / cup extra virgin olive oil 3

1. Preheat oven to 200°C. Line an oven tray with baking paper.

2. Place stock, peppercorns and bay leaf in a medium saucepan over medium heat. Add chicken (if stock doesn’t

completely cover chicken, add a little water). Bring to the boil, reduce heat to low and simmer, uncovered, for 4 minutes. Cover pan and turn off the heat. Stand for 30 minutes.

3. Place Brussels sprouts on tray and drizzle with half the oil; toss to coat. Turn Brussels sprouts cutside up, then season. Roast for 20 minutes or until crisp and golden.

4. ALMOND PESTO. Process basil, kale, almonds, parmesan, lemon juice and garlic until finely chopped. With motor operating, gradually add oil in a thin, steady stream; process until smooth. Season to taste.

5. Place kale and remaining oil in a large bowl and season with sea salt. Using your hands, rub oil and salt into kale until kale softens.

6. Remove chicken from the poaching liquid; shred coarsely.

7. Divide kale among bowls. Top with Brussels sprouts, chicken, avocado, almonds and pesto.