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Sundried tomato chicken espetadas with poppy seed dressing

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 35 minutes

Ingredients

For the espetadas and salad

2 packs Woolworths sundried tomato chicken espetadas
200 g Tenderstem broccoli, blanched
100 g asparagus tips, blanched
4 free-range eggs, hard-boiled and quartered
Rye bread, chargrilled, for croutons
Baby spinach, for serving
Sundried tomato pesto, for serving

For the balsamic poppy seed dressing, whisk:

2 T balsamic vinegar
2 T wholegrain mustard
1 T red wine vinegar
2 T avocado oil
1 T poppy seeds
1 T honey
Sea salt and freshly ground black pepper, to taste

Method

Braai the espetadas until cooked, then set aside to rest.

Combine the broccoli, asparagus, eggs, spinach and croutons to make a salad. Drizzle over the dressing and serve with the espetadas and pesto.

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Sundried tomato chicken espetadas with poppy seed dressing

Sundried tomato chicken espetadas with poppy seed dressing

Ingredients

Method