Chicken, Broccoli and Goats Cheese Salad

Light and delicious. Leaves you wishing you made a double batch.

Serves 2

2 large chicken thighs, trimmed

2 Tbsp cumin

½ head broccoli, cut into florets

2 spring onions, green parts only, finely sliced

½ Lebanese cucumber, diced

Handful snowpea sprouts or a alfalfa, washed

Handful baby spinach, washed

40g goats cheese or fetta

25g pine nuts

4 Tbsp sunflower seeds

2 Tbsp parsley, finely chopped

2 Tbsp garlic infused olive oil

1 Tbsp olive oil

3 Tbsp red wine vinegar

2 Tbsp fresh lemon juice

Sprinkle chicken thighs with cumin and salt. Heat frypan with a little olive oil to a medium heat. Fry until just cooked through, then remove from heat and let rest for 5 minutes. Dice into 1cm cubes.

Place broccoli in a small bowl with a little water and cook on high for 1½ minutes. Remove from microwave. Place pine nuts and sunflower seeds on a plate and cook on high in the microwave for 1 ½ minutes.

Whisk olive oil, garlic oil, red wine vinegar, lemon juice and a pinch of salt in a glass or small bowl. In a separate bowl, combine chicken, broccoli, spring onions, cucumber, sprouts, spinach, fetta, half the nuts and dressing in a bowl. Toss to combine.

Serve in bowls and sprinkle with the remaining nuts and parsley.