Recipe of the week - 16/11/15

Posted by Ben Simpkins on November 16, 2015

So back again with a new recipe for our brides to be and any of our other personal training clients looking to freshen up their meals, the girls have returned with a true winter special, enjoy!

This week we have chosen the seasonal Chicken, Leek and Brussel Sprout Salad. Now I know sprouts are a little bit like marmite, you either love them or hate them but trust me this salad will convert anyone who hates a mini cabbage. The rich flavours of the herbs, hazelnuts and parmesan make for a really special dish. It’s a new favourite for me and it got the seal of approval from residents of my hungry house.

Let us know what you think… I’d to hear from you!

INGREDIENTS: SERVES 2

2 Chicken breasts
100g Broccoli
1 Tbsp olive oil
½ Lemon
15 Brussel Sprouts
1 Leek
30g Hazelnuts
Small handful flat leaf parsley
50g Parmesan
200g Sweet potato

INSTRUCTIONS:

Wash the potato and cut it into cubes. Cut the leaks into disks.
Add the potato, leek and chicken to a large pot of boiling water. Simmer for 12 minutes and drain.
Using two forks shred the cooked chicken.
Mash the potatoes.
In the meantime use a vegetable peeler to the outer layer of the broccoli stems and discard. Peel the stems into long strips and cut up the florets into small pieces.
Cut the sprouts as thinly as possible.
Add the vegetables to a bowl with parsley, cheese, chicken lemon juice, hazelnuts, oil, a pinch of salt and pepper and mix well. Serve with mash.

Enjoy Love Eat and Think x

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Ben Simpkins
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