Serves 4 - 35 mins
- 125g green beans
- 1 avocado
- 1 packet cooked beetroot
- 1 punnet strawberries
- 100g baby spinach
- 80g walnuts
- 35g sesame seeds
- 600g chicken tenderloins
- 100g (1/2 block) feta cheese
From your pantry
Oil, salt, pepper, balsamic vinegar, dried sage (or herb of choice)
This recipe is gluten-free.
Whisk together 2 tbsp balsamic vinegar with 1/4 cup olive oil. Season to taste with salt and pepper. Set aside.
Trim and slice beans into thirds. Slice avocado and capsicum. Wedge beetroot. Trim and wedge strawberries. Toss together with baby spinach.
Roughly chop walnuts. Add to frypan over medium heat and toast for 3-4 minutes until golden. Remove to cool then add to salad. Blend cashew mix together until smooth using a stick mixer or blender. Season with salt and pepper to taste.
Spread sesame seeds on a plate and season with 1 tsp dried sage, salt and pepper. Roll chicken in seed mix to coat.
Reheat frypan over medium heat with 2 tbsp oil. Cook chicken for 5-6 minutes each side until golden and cooked through.
Toss salad with dressing and crumble over feta cheese. Divide among plates and top with chicken.