Warm chicken & beetroot salad with walnut salsa

Name: Warm chicken & beetroot salad with walnut salsa
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 100 g quick cook Italian spelt; 250 g Essential Beetroot Salad; 2 tbsp Cooks’ Ingredients Walnut Oil, plus 1 tsp; 1 Essential Little Gem Lettuce, cut into eight wedges; 380 g pack 2 Essential British Chicken Breast Fillets; 40 g walnuts, toasted and chopped; 20 g pack tarragon, leaves only, finely chopped; ½ tbsp Essential White Wine or Cider Vinegar; 1 clove/s garlic, crushed

This recipe combines a ready-made salad with quick-cook spelt and a special walnut dressing to make a speedy dinner that looks and tastes far more labour-intensive than it is!

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1 of your 5 a day

Serves2
CourseMain meal
Prepare10 mins
Cook15 mins
Total time25 mins

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100g quick cook Italian spelt
250g Essential Beetroot Salad
2 tbsp Cooks’ Ingredients Walnut Oil, plus 1 tsp
1 Essential Little Gem Lettuce, cut into eight wedges
380g pack 2 Essential British Chicken Breast Fillets
40g walnuts, toasted and chopped
½ x 20g pack tarragon, leaves only, finely chopped
½ tbsp Essential White Wine or Cider Vinegar
1 clove/s garlic, crushed

Cook the spelt according to pack instructions, then drain well, return to the saucepan and mix with the beetroot salad. Meanwhile, heat 1 tsp walnut oil in a large nonstick frying pan. Add the little gem and cook for 1-2 minutes on each side until lightly charred, then transfer to a plate and set aside.
Put the chicken breasts between 2 sheets of baking parchment and use a rolling pin to flatten the fillets to a thickness of about 1cm. Season. Heat 1 tbsp walnut oil in the pan used to char the lettuce and cook for 3-4 minutes on each side, until the chicken is thoroughly cooked with no pink meat and the juices run clear. Set aside on a plate to rest, then slice.
While the chicken rests, put the walnuts, tarragon, vinegar, garlic and remaining 1 tbsp oil in a bowl. Season, then mix to combine. Divide the spelt between plates, top with the little gem, chicken and walnut salsa and serve.