Ingredients (serves 4)
100g Brussels sprouts, washed and quartered
2 medium chicken breasts, butterflied in half to make four thinner chicken ‘steaks’.
3 tbs olive oil
1 clove garlic, crushed
2 cups rocket, washed
100g sugar snap or snow peas, trimmed and de-stemmed
1/2 cup walnuts
1 medium bulb kohlrabi, stem + skin removed and very thinly sliced or shaved
2 tbs fresh dill
1/2 cup mung bean sprouts, optional
100g crumbled feta
1-2 tbs balsamic vinegar
400g pre-boiled and peeled beetroot (get these from supermarkets), chopped into small chunks
Preheat the oven to 200°C/180°C fan-forced. Place the Brussels Sprouts on a baking tray. Drizzle with a little olive oil. Season with salt and pepper. Bake in the oven for 20 minutes, or until golden and lightly charred. Remove once cooked.
Meanwhile, combine the chicken, 1 tbs of the olive oil and crushed garlic in a bowl. Season with salt and pepper and set aside to marinate.
In a separate bowl combine the rocket, sugar snap peas, walnuts, kohlrabi, dill, mung bean sprouts + feta and drizzle with the reamining 2 tbs of olive oil. Season with salt and pepper. Set aside.
Heat a large frying pan over a medium-high heat. Add the chicken breasts to the pan, cook for 4-5 minutes on each side of until golden and cooked through. Slice into small pieces. Toss through the salad with the cooked Brussels sprouts. Drizzle over some balsamic vinegar.
To serve, plate up the salad and top with the beetroot pieces (this prevents the salad from getting 'stained'). Dig in!