Recipes

Ingredients

Salad

• 1 iceberg lettuce, shredded
• 2 baby Cos lettuces, quartered
• 100g fresh parmesan, shaved
• 8 slices thick wholemeal bread
• 2 tbspn Grove Garlic Avocado Oil
• 500g chicken thigh
• ½ tsp salt

Grove Garlic Avocado Mayo

• 2 egg yolks
• juice of 1 lemon
• pinch salt
• pinch sugar
• 1 tbsp Dijon mustard
• ½ cup grated parmesan
• 1 tbsp Worcestershire sauce
• ¾ cup Grove Garlic Avocado Oil

Method

Preheat the oven to 180*C.

Put the chicken thighs in a large frying pan and cover with water. Add the salt. Bring to the boil then reduce heat and poach for about 8-10 minutes or until tender and juices run clear. Drain and set aside.

Toast the slices of wholemeal bread then cut into small cubes. Toss in a little avocado oil then bake in the hot oven for about 5 minutes until crisp.

Wash the iceberg and the Cos lettuce and drain.

Place all the ingredients except the avocado oil in a food processor and blitz until smooth. With the motor running gradually add the avocado oil until the mix is smooth and creamy.

To Serve

Lightly dress the leaves with the garlic mayo. Slice the chicken breasts and begin to layer the leaves with the chicken and the shaved fresh parmesan in 3 large clean jars with lids. Pour the remainder of the garlic mayo evenly into the jars. Keep the croutons separate to keep them crisp until time to serve.