Meals and Courses

  • 50 g (2 oz) pumpkin seeds
  • 300 g (10 oz) skinless smoked chicken breast, shredded
  • 2 red onions, finely sliced and rinsed in water
  • 150 g (5 oz) cherry tomatoes, halved
  • 75 g (3 oz) mixed salad leaves
  • crusty bread, to serve
  • 1 avocado, peeled, stoned and diced
  • 2 tablespoons lime juice
  • 1 tablespoon Dijon mustard
  • salt and pepper

Heat a small frying pan until hot, add the pumpkin seeds and dry-fry for 1–2 minutes, stirring occasionally, until golden.

Make the dressing by placing all the ingredients in a food processor and blending them until smooth. Season to taste.

Place the chicken, onions, tomatoes, pumpkin seeds and salad leaves in a salad bowl and toss together. Drizzle over the dressing and serve with crusty bread.

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