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• Pipe small amounts of the tapenade, green and red pesto on the top.
• Crumble some more feta.
• Scatter basil cress on the top.
SESAME CHICKEN SALAD
Sesame dressing
5 tbsp Extra Virgin Olive Oil
2 tbsp Toasted Sesame Oil
1 Lime (juiced)
1 tbsp Runny Honey
1 tsp Tamari
Salad
2 Chicken Breasts (cooked and sliced)
½ Small Cucumber (100g)
1 Little Gem Lettuce (cut in half lengthways)
1 Pak Choy (cut in half lengthways)
3 Spring Onions
50g Cashew Nuts
2 tbsp Sunfl ower Seeds
Handful of Chopped Coriander
• Set up the small work bowl and small chopping/mixing blade.
• Using the 'PULSE' button, roughly chop the cashew nuts. Once processed remove the nuts and
set aside.
• For the dressing, add all the dressing ingredients into the small work bowl and combine on
'HIGH' . Reserve for later.
• Drizzle a teaspoon or two of the dressing over the chicken breasts and cook on a hot griddle pan
for 5 minutes either side or until cooked through and the juices are running clear.
• Set up the medium slicing disc in the large work bowl and process the cucumber, lettuce, pak
choy and spring onions on 'LOW' .
• Place the sliced salad ingredients into a bowl and combine with the cashew nuts, sunfl ower
seeds and coriander.
• Toss the sliced chicken through the salad.
• Drizzle with the sesame dressing to fi nish.
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