2. Heat a frypan over medium-high heat with 1/2 tbsp oil. Cook chicken for 5-6 minutes on each side, or until cooked through.
3. Blend roasted peppers (with oil), lemon juice, cashew/sesame mix and 1 tbsp honey until it reaches a pesto consistency.
4. Deseed and slice capsicum, cucumber and avocado. Chop tomato.
5. Slice chicken and arrange with sprouts, mesclun leaves and prepared salad between four bowls. Spoon over red pesto to taste.
Get creative with the pesto and add any fresh or dried herbs when blending.
roasted red peppers 1/2 jar
cashew/sesame mix 1/2 packet (60g)
yellow capsicum 1
continental cucumber 1/2
healthy trio sprouts (alfalfa) 1/3 punnet
mesclun leaves 1/2 bag (100g)
From your pantry:
oil (for cooking), salt, pepper, smoked paprika, honey, dried thyme