Serves 4

Ingredients:

• 800grams chicken breast, poached + shredded
• 2 cups cooked Quinoa
• 1 head of broccoli- cut into floret’s and steamed until Al dente’
• 1 cup peas (fresh or frozen) steamed
• 1/3 cup currants, soaked in boiling water for 2min + drained
• 1/3 cup pepitas, toasted
• 2 Shallots- or more to taste/optional
• 2 handfuls of baby spinach leaves
• ½ cup pesto (recipe below or purchase fresh)
• Juice of half a lemon
• 2tbsp olive oil
• Sea salt + fresh ground black pepper

Method:

In a large bowl place shredded chicken, quinoa, broccoli, peas, currants, pepitas, spring onion + toss lightly to combine
In a small bowl mix pesto, lemon juice olive oil, Salt + pepper so it becomes a dressing for the above
+ pour pesto dressing over the main ingredients and toss lightly to coat the quinoa, vegies + chicken, before tossing in the baby spinach leaves + combining all ingredients
Pesto

• 2 cloves of garlic chopped
• Sea Salt
• Freshly ground black pepper
• 3 good handfuls of fresh basil- leaves picked and chopped
• 1 handful of pine nuts- lightly toasted
• 1 handful of Parmesan
• Olive oil
• Squeeze of lemon- to taste

Place all ingredients into a food processor and blend for a smooth consistency.