Chicken pinwheels salad

THE Sun is shining (mostly) so salads are the popular order of the day!

This lovely recipe looks really impressive when presented, it’s perfect as a starter or light lunch.

Ingredients: 2 tbsp pine toasted 2 tbsp chopped fresh parsley 2 tbsp chopped fresh thyme 1 Garlic clove, chopped 1 tbsp grated lemon rind Salt & pepper 4 Large skinless breasts 250G blue cheese such as stilton, crumbled

Fresh green and red salad leaves kernels, lightly

Method: Finely chop or blend in a food processor the pine kernels, parsley, thyme, garlic and lemon rind, season with salt & pepper.

Pound the chicken breasts lightly to flatten them. Spread the mixture onto one side and top with the cheese. Roll from one short end to the other ensuring the filling is enclosed.

Wrap the rolls individually in aluminium foil and seal well.

Transfer into a steamer or a colander placed over a pan of boiling water, cover tightly and steam for 10-12 minutes, or until cooked through.

Arrange the salad leaves on a large serving platter. Remove the chicken from the heat, discard the foil and cut the chicken rolls into slices and arrange over the salad leaves, garnish with twists of lemon and sprigs of thyme and serve. Enjoy!

HEALTHY? This high-protein and low-fat dish is also vitamin and mineral rich including Vitamins A, B’s, C, K1, Folic acid, Iron and calcium.

● Lesley and her husband Roberto own Roberto’s Italian on Ocean Plaza in Southport.