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Ingredients :
Serves 4-6
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450g / 1lb new potatoes, peeled or
scrubbed and cut into bite-sized pieces
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salt and freshly ground black pepper
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2 tbsp cider vinegar
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175g / 6oz frozen garden peas, thawed
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1 small ripe avocado
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4 cooked chicken breasts, about 450g / 1lb in weight, skinned and diced
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2 tbsp freshly chopped mint
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2 heads Little Gem lettuce
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fresh mint sprigs, to garnish
For the dressing :
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2 tbsp raspberry or sherry vinegar
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2 tsp gluten-free Dijon mustard
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1 tsp clear honey
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50ml / 2 fl oz sunflower oil
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50ml / 2 fl oz extra virgin olive oil
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Method :
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Cook the potatoes in lightly salted
boiling water for 15 minutes, or until just tender when pierced with
the tip of a sharp knife; do not overcook. Rinse under cold running
water to cool slightly, then drain and turn into a large bowl. Sprinkle
with the cider vinegar and toss gently.
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Run the peas under hot water to ensure
that they are thawed, pat dry with absorbent kitchen paper and add to
the potatoes.
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Cut the avocado in half lengthways and
remove the stone. Peel and cut the avocado into cubes and add to the
potatoes and peas. Add the chicken and stir together lightly.
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To make the dressing, place all the
ingredients in a screw-top jar with a little salt and pepper and shake
well to mix; add a little more oil if the flavor is too sharp. Pour
over the salad and toss gently to coat. Sprinkle in half the mint and
stir lightly.
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Separate the lettuce leaves and spread
onto a large shallow serving plate. Spoon the salad on top and sprinkle
with the remaining mint. Garnish with mint sprigs and serve.
Nutritional Facts per 100g :
energy 138kcals/577kj protein 12g carbohydrate 8g fat 7g fiber 1g sugar 1g
sodium trace
√ cow's
milk-free
√
egg-free
√
gluten-free
√
wheat-free
√ nut-free
√ seafood-free |
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