Chicken garden salad with elderflower dressing
SERVES 6
PREP 25 mins
COOK 5 mins
Drop a bunch of asparagus, spears halved, into a pan of boiling water. After 1 min, add 200g sugar snap peas. After 30 seconds, tip in 140g frozen or fresh peas. Cook for 30 seconds, then drain and plunge into ice-cold water. After 2 mins, drain. Whisk together 2 tbsp elderflower cordial, 2 tbsp white wine vinegar, the zest and juice of 1 large lemon, and 3 tbsp rapeseed oil. Add 1 small cooked chicken, shredded, 250g sliced radishes, 1 thinly sliced red onion, the drained vegetables, and 1 large torn curly lettuce. Gently toss everything until well coated. Pile onto a platter and scatter over a handful of pea shoots, if you like.
GOOD TO KNOW healthy low cal folate vit c 3 of 5-a-day- gluten free
PER SERVING 419 kcals fat 19g. saturates 4g carbs 11g sugars 9g. fibre 4g. protein 50g. salt 0.4g
Kisir (Turkish bulgur salad)
SERVES 4-6
PREP 25 mins
COOK 5 mins
EASY V
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