Here is a nice and easy summer salad that I punched together in the hope to save time and energy in the kitchen, because sometimes I just can’t be pooped to slave away for hours, and today is one of those days, especially when the sun is shinning and beckoning me out to enjoy life.
Ingredients – chicken burger
- Half an Organic chicken breast
- 1 clove garlic
- lemon thyme (fresh)
- Rosemary (fresh)
- coconut (odourless)
Slice a chicken breast in half, flatten it, then heat up coconut oil in a frying pan, place in the chicken, garlic, thyme and rosemary, fry on both sides for about 7 minutes on either side and it’s ready to serve, check to make sure it’s cooked through before serving.
- Half courgette spiralized
- chopped black kale
- 1 carrot grated
- 1 grated apple
- handful of chopped coriander
- small amount of chopped red onion
Mix both salads together separately then place in a bowl with the chicken breast , pour the herbs and juices over the top too.
- 1/4 cucumber chopped
- roughly about 6 tablespoons olive oil
- 1/4 clove of garlic
- handful of basil
- pinch of rock salt
Put all ingredients in a blender for around a minutes, then sprinkle the pesto over the salad, add some pomegranate seeds and it’s ready to munch.