BABY BEETROOT AND BITTER LETTUCE WITH PROSCIUTTO CHICKEN
SERVES 6 PREP 15 MINUTES COOK 40 MINUTES
2 bunches baby beetroot, trimmed 8 slices prosciutto 4 x 200g chicken breast fillets 1 bunch asparagus, trimmed, cut into 5cm lengths ½ red oak lettuce, trimmed, leaves separated 1 green witlof, leaves roughly torn 1 purple witlof, leaves roughly torn Chive Dressing 1 orange 2 tablespoons finely chopped fresh chives ¼ cup extra virgin olive oil 1 tablespoon white wine vinegar 2 teaspoons wholegrain mustard
1 Preheat oven to 180°C/160°C fan-forced. Wrap each beetroot in foil. Place in a roasting pan. Bake for 30 minutes or until tender. Set aside to cool slightly. Using disposable gloves, peel and discard skin from beetroot. Cut in half. 2 Make Chive Dressing Using a zester, remove rind from orange. Juice orange. Place zest, 1 tablespoon orange juice, chives, oil, vinegar and mustard in a screw-top jar. Season with salt and pepper. Secure lid. Shake well to combine. 3 Wrap two slices of prosciutto around each chicken breast. Season with pepper. Heat a large frying pan over medium heat. Cook chicken, in 2 batches, for 1 to 2 minutes each side or until golden. Transfer to a baking tray. Bake for 8 minutes or until cooked through. Cover loosely with foil. Set aside for 5 minutes to rest. Thickly slice. 4 Meanwhile, cook asparagus in a medium saucepan of boiling salted water for 1 to 2 minutes or until bright green and almost tender. Refresh under cold water. Drain well. 5 Arrange lettuce, witlof, asparagus and beetroot on serving plates. Top with chicken. Drizzle with dressing. Serve. NUTRITION: (per serve) 1518kj; 16.4g fat; 3.7g sat fat; 40.7g protein; 10.3g carbs; 6g fibre; 120mg chol; 621mg sodium.