Ingredients

Method

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

Ingredients

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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