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2 small - chicken breast
.5 cup - (crumbled) goats feta
6 - spear asparagus
3 medium - beetroot
2 cups - baby spinach
.5 cup - coriander
1 large - tomato
1tb - sunflower seeds
.5 - lemon
1tb - extra virgin olive oil
1tsp - ground ginger
1tsp - cayenne pepper
1tsp - ground cumin
1886 KJ per serving - 25 mins - 2 servings
Heat a non-stick frypan to high heat.
Slice chicken breasts into strips (1cm) and toss in a bowl with ginger, cayenne and cumin.
Grill the chicken and toss until browned and cooked through then remove from heat.
Wash the pan and reheat to high, remove the end of the asparagus bases and stir-fry until cooked through - approx. 5min. Remove from heat.
Cut the baby beets in half and tomatoes into 1/8's. Roughly chop the coriander and crumble the goat's feta.
Assemble the salad by placing the chicken, asparagus, tomato, baby beets, feta and baby spinach together in a serving bowl and toss gently to combine.
Drizzle with the lemon half and olive oil, top with sunflower seeds and coriander.