– From www.Dailymail.co.uk

Serves 4

  • 100g broad beans 750g
  • roast chicken, bones removed and cut into thin slices
  • 1kg watermelon (about 1/2 small watermelon), peel removed and thinly sliced
  • 1 bunch trimmed watercress
  • 1 ripe avocado, sliced
  • 25g pine nuts, toasted
  • Juice of 1 lemon
  • 2tbsp extra-virgin olive oil

Steam or boil the broad beans for 4 minutes – they are cooked when they rise to the surface and feel tender. Drain and rinse under cold water immediately to keep them green and fresh.

Combine the chicken with the watermelon, watercress and avocado in a large salad bowl. Scatter over the broad beans and pine nuts. Mix the lemon juice and olive oil together and season with plenty of freshly ground pepper.

Drizzle over the salad just before serving.

Read more: http://www.dailymail.co.uk/health/article-1030649/Jane-Clarke-braces-Blend-easy-eating.html#ixzz0eVB9D88d

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