Sundried Tomato Chicken Espetadas
| Serves: | 4 |
| Cooking Time: | 35 minutes |
| Prep Time: | 15 minutes |
Ingredients
- 2 packs Free Range 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
- 2 tbsp balsamic vinegar
- 2 tbsp wholegrain mustard
- 1 tbsp red wine vinegar
- 2 tbsp avocado oil
- 1 tbsp honey
- Sea salt and freshly ground black pepper, to taste
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
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
For the balsamic poppy seed dressing, whisk together:
- 2 tbsp balsamic vinegar
- 2 tbsp wholegrain mustard
- 1 tbsp red wine vinegar
- 2 tbsp avocado oil
- 1 tbsp poppy seeds
- 1 tbsp honey
- Sea salt and freshly ground black pepper, to taste
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