Lunch

Mediterranean avocado bowl

  • Serves: 4
  • Cooks In: 45 minutes
  •       

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

Method

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.

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.

3

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

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.

5

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

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.

7

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

8

Serve the Avocado sauce and lemon wedges on the side.

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

Directions

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.

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.

3

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

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.

5

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

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.

7

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

8

Serve the Avocado sauce and lemon wedges on the side.

Mediterranean avocado bowl

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