The botanist bowl

PREP + COOK TIME 50 MINUTES SERVES 4

1 litre (4 cups) chicken stock

1 teaspoon whole black peppercorns

1 bay leaf

2 x 200g chicken breast fillets

200g Brussels sprouts, halved

2 tablespoons extra virgin olive oil

250g green kale, stems discarded, shredded finely

1 medium avocado (250g), cut into wedges

2 tablespoons roasted almonds, chopped coarsely

SUPERFOOD PESTO

½ cup firmly packed basil leaves

½ cup (50g) finely chopped green kale leaves

¼ cup (40g) roasted almonds

¼ cup (20g) finely grated Parmesan

2 teaspoons lemon juice

1 small clove garlic, peeled

1/3 cup (80ml) extra virgin olive oil

1 teaspoon spirulina

1 Preheat oven to 200°C/ 180°C fan.

Line an oven tray with baking paper.

2 Place stock, peppercorns and bay leaf in a medium saucepan over medium heat. Add chicken – if the chicken is not covered in stock, add a little water. Bring to the boil. Reduce heat to low, then simmer, uncovered, for 4 minutes. Cover pan, turn off heat and stand for 30 minutes.

3 Place Brussels sprouts on tray and drizzle with half the oil, tossing to coat. Turn sprouts cut-side up. Season. Roast for 20 minutes or until crisp and golden.

4 To make superfood pesto, process basil, kale, almonds, Parmesan, juice and garlic until finely chopped. With motor operating, gradually add oil in a thin, steady stream. Process until smooth. Stir in spirulina. Season to taste.

5 Place kale and remaining oil in a large bowl. Season with sea salt. Rub oil and salt into kale until kale softens.

6 Remove chicken from the poaching liquid and shred coarsely.

7 Divide kale between bowls. Top with Brussels sprouts, chicken, avocado, almonds and pesto.