Sundried tomato chicken espetadas with poppy seed dressing
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
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
Cooking Instructions
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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