EDAMAME, ROASTED RED PEPPER AND CHICKEN SALAD
Prep time 10 mins Cooking time 30 mins Serves 4 4 long bell peppers 2 tbsp olive oil Vinegar, for drizzling 1 tbsp chilli flakes 4 chicken breast fillets 2 tbsp olive oil 2 tsp smoked paprika 2 tsp coarse sea salt 1 tsp ground black pepper 160g edamame beans, blanched 160g broad beans, blanched and podded FOR THE DRESSING 3 anchovies, mashed 1 tbsp apple cider vinegar 1/2 cup olive oil 20g fresh parsely, chopped Micro herbs, for garnishing Preheat the oven to 180°C. Place the peppers on a small baking tray, drizzle with olive oil and vinegar, sprinkle with chilli flakes and season well with salt and pepper. Roast for 20 mins or until cooked. Remove and set aside. Brush the chicken breasts with olive oil, then mix together the smoked paprika, salt and pepper rub all over the chicken, place on a lined baking tray and roast for 10 mins, or until cooked through. Slice and set aside. For the dressing, place the anchovies in a small bowl, stir in vinegar and slowly whisk in olive oil, stir in parsley and season. Place the edamame and broad beans on a platter, toss with peppers and sliced chicken, drizzle over the dressing and season well. Garnish with micro herbs.