Ingredients
- 1 pack of Moy Park Breaded Chicken Mini Fillets
- 1 head broccoli cut into florets
- 100g snap peas
- 1 bunch asparagus cut into 2 cm pieces
- 150g kale
- 1 avocado
- 1/2 bunch basil
- 1/2 bunch parsley
- 1 tablespoon of chopped chives
- Lemon juice to taste
- Pinch of cayenne
- Salt to taste
- 1 clove minced garlic
- Drizzle of olive oil
- 50ml of water
- Small tub of hummus
Method
- Remove all packaging from the Breaded Mini Fillets and place on a baking tray in a preheated oven for 14-17 minutes at 220°C.
- For the vegetables, blanch in boiling salted water for 4 minutes, remove from heat and strain. Once all cooking water is strained put the vegetables back into dry pot and toss in some of the Green Goddess dressing to taste.
- To prepare the dressing, simply process all of the ingredients together until smooth.
- To serve, spoon hummus over the surface of a plate or bowl, top with the dressed vegetables and the cooked Breaded Mini Fillets. Pomegranate and pea shoots can be used to finish the dish.