- 1 garlic clove
- 85g blueberries
Blueberries are one of the few edibles native to North America and credited with being…
- 1 tbsp extra virgin rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 2 tsp balsamic vinegar
True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…
- 125g fresh or frozen baby broad beans
A member of the legume family, broad beans are pretty hardy and adaptable - they grow in most…
- 1 large cooked beetroot, finely chopped
A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…
- 1 avocado, stoned, peeled and sliced
Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…
- 85g bag mixed baby leaf salad
- 175g cooked chicken
Chicken's many plus points - its versatility, as well as the ease and speed with which it…
Finely chop the garlic. Mash half the blueberries with the oil, vinegar and some black pepper in a large salad bowl.
Boil the broad beans for 5 mins until just tender. Drain, leaving them unskinned.
Stir the garlic into the dressing, then pile in the warm beans and remaining blueberries with the beetroot, avocado, salad and chicken. Toss to mix, but don’t go overboard or the juice from the beetroot will turn everything pink. Pile onto plates or into shallow bowls to serve.
Keep it clean: Buying beetrootCheck the label when buying cooked beetroot as some have additives.
Make it vegetarianFor a meat-free salad, add a handful of pumpkin seeds instead of the chicken.