SUPER GREENS CHICKEN SALAD

SERVES 2 PREP + COOK 1 HOUR 10 MINS

175g broccolini 220g green beans, halved lengthways 110g snow peas 3 cups water 2 cloves garlic 2cm piece fresh ginger, sliced 200g chicken breast fillet 1½ tbsp matcha powder

WASABI PUFFS

1 egg white 1 tbsp tamari 1 tsp wasabi paste ¼ tsp sea salt flakes 1 cup puffed rice 1 cup slivered almonds 1 tbsp black sesame seeds 1 nori sheet, cut in thin strips

AVOCADO DRESSING

1 avocado 3 tsp unhulled tahini 1½ tbsp olive oil 1½ tbsp lime juice 1 tsp sesame oil 1 Make wasabi puffs. 2 Cook broccolini and beans in saucepan of boiling water 3 mins. Add snow peas, cook 1 min or until vegetables are just tender. Drain, cool under running water, drain.

3 Place water, garlic and ginger in small saucepan, bring to boil. Add chicken, return to boil, reduce heat to low. Add matcha, cook, covered, 10 mins or until chicken cooked through. Cool in liquid 10 mins, remove and slice thinly. Discard cooking liquid.

4 Meanwhile make avocado dressing.

5 Arrange vegetables and chicken on platter or large plate. Top with generous spoonful of avocado dressing. Scatter with wasabi puffs. Serve rest of dressing.

WASABI PUFFS Preheat oven to 150ºc. Line oven tray with baking paper. Whisk egg white, tamari, wasabi and salt in a small bowl until combined. Put rice, almonds and seeds in medium bowl. Pour over wet mixture. Spread wasabi mixture evenly over lined oven tray. Roast 20 mins or until crisp. Cool. Stir in nori. AVOCADO DRESSING Process all ingredients until combined and smooth. Season to taste.