CHICKEN, BROCCOLINI & BEETROOT SALAD WITH AVOCADO PESTO

PREP TIME: 15 MINS COOK TIME: 15 MINS SERVES 4 (AS A MAIN)

250g broccolini 2 tsp olive oil

375g skinless chicken breasts,

trimmed of fat

Freshly ground black pepper 1 red onion, thinly sliced

100g picked watercress or baby

spinach leaves

2 raw beetroot, peeled, grated Zest 1 lemon

1 tsp nigella seeds

Avocado pesto

1 small bunch basil 1 avocado

1 small clove garlic, crushed 25g walnut halves

1 Tbsp olive oil

Juice of 1 lemon

3 Tbsp cold water

Freshly ground black pepper

1 Bring a large saucepan of water to boil. Add broccolini and cook for 2 minutes. Drain, then refresh under cold water.

Pat dry with a clean tea towel.

2 Preheat a large chargrill pan on medium-high heat. Toss broccolini in 1/2 tsp oil. Add to grill and cook for 2-3 minutes, turning often, or until a little charred. Set aside to cool. Brush chicken with remaining oil and season with pepper. Add chicken to chargrill and cook for 3-4 minutes each side or until cooked through.

Set aside to cool, then slice or shred into chunky pieces.

3 To make avocado pesto, pick leaves from basil and set aside

a handful to top salad. Put remainder in a food processor. Scoop flesh from avocado and add to food processor with garlic, walnuts, oil, 1 Tbsp lemon juice, water and pepper. Process until smooth, then transfer to a serving dish. Pour remaining lemon juice over onions.

4 Pile watercress onto a large platter. Toss through broccolini and onion, along with the lemon juice they were soaked in. Top with grated beetroot and chicken. Scatter over reserved basil, lemon zest and nigella seeds. Serve with avocado pesto.