INGREDIENTS

POACHED HERBED CHICKEN

• 500 g chicken breast
• 1 l chicken stock
• 1 bay leaf
• 2 garlic cloves, roughly chopped
• 2 -3 sprigs of fresh thyme
• ½ cup plain yogurt
• 2 tbsp fresh tarragon leaves, finely chopped
• 1 tbsp fresh parsley leaves, finely chopped
• Pinch sea salt

BOWL

• 2 Hass avocados, sliced into wedges
• 2 cucumbers, roughly diced
• 200 g cherry tomatoes, sliced in half
• 1 tbsp parsley, finely diced
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 2 cups mixed grains, pre-cooked
• 2 bunches asparagus, pre-blanched
• 2 handfuls baby spinach
• Store-bought romesco dip (capsicum dip)

AVOCADO SAUCE

• 1 medium Hass avocado
• ½ bunch parsley leaves
• 1 tbsp sherry vinegar (or lemon juice)
• 2 tbsp olive oil
• Pinch salt and pepper

TO SERVE

• Nuts or seeds of your choice (e.g. pepitas)
• Lemon wedges

COOKING METHOD

Step 1

To make the poached herbed chicken; Add the plain yogurt, tarragon, parsley, and a pinch of sea salt to a bowl. Stir well and set aside.

Step 2

Bring the chicken stock up to a simmer in a medium-size saucepan on medium-high heat. Add the bay leaf, garlic and thyme and allow to simmer for a further 5 minutes before adding the whole chicken breast, place a lid on slightly ajar. Allow to simmer for 15 minutes or until the chicken is cooked through. Drain the chicken and allow it to cool.

Step 3

Once the chicken has cooled, slice it up and add it to the herbed yogurt mixture. Toss through to coat and set aside.

Step 4

To make the avocado sauce; place all the ingredients into a small food processor, blitz until it is a smooth consistency. More sherry vinegar can be added if the sauce is too thick, set aside.

Step 5

Combine in a bowl the diced cucumber, cherry tomatoes, parsley, lemon juice and olive oil. Toss well.

Step 6

Start to build the bowl by adding the pre-cooked mixed grains, followed by baby spinach, a good spoonful of the herbed poached chicken, pre-blanched asparagus and the cucumber and tomato salsa. Slice the avocado into wedges and arrange over the top.

Step 7

Spoon over the romesco dip, followed by a sprinkle of nuts or seeds of your choice.

Step 8

Serve the Avocado sauce and lemon wedges on the side.