About the Recipe
Finishing off Friday with an easy lunch creation that was too good not to share! This salad is packed full of vegetables, protein, nuts and seeds making it a winning nutrition combo using only wholesome ingredients! If you are vegetarian swap the chicken for chickpeas, lentils or tofu so that you are still getting that much needed protein!
FOR THE SALAD:
Handful of kale, rocket, and cabbage
1x chicken breast cut into slices
1x sweet potato roughly chopped
1x radish thinly sliced
1x broccoli cut into florets
1x grated carrot
1x cucumber sliced
2 tbsp almonds
2 tbsp pumpkin seeds
Salt and pepper
FOR THE DRESSING:
1/4 cup hulled tahini
1 tbsp maple syrup
1/4 tsp mixed ground spices
2 tbsp water
Before making the salad, cook and prep all necessary ingredients.
Poach chicken in a pot with salt on low heat for 20 mins or until cooked through.
Bake sweet potato on 180° for 40 mins, adding the broccoli halfway through. Cut all other veges.
Next, make your dressing! Combine dressing ingredients in a small bowl. Whisk until smooth.
Next, make your salad! Combine all necessary ingredients in a bowl.
Drizzle with juice from half a lemon, your tahini dressing, chilli flakes, and extra pumpkin seeds.