As nights get nippy, take comfort in a hearty dinner, perfect for warming up your midweek, without breaking a sweat!
Ingredients
- 2 tablespoons olive oil, plus extra, to drizzle
- 600g chicken thigh fillets
- 200g rustic-style bread, torn into large pieces
- 2 teaspoons fennel seeds
- 1 lemon, zested, juiced
- 1 fennel bulb or 2 baby fennel, thinly sliced, fronds reserved
- 125ml (1/2 cup) extra virgin olive oil
- 220g fresh or frozen double-peeled broad beans
- 1/2 cup packed flat-leaf parsley leaves
- 1/2 cup packed mint leaves
- 220g fresh mozzarella
Method
- Step 11 Preheat oven to 200C. Heat olive oil in a frying pan over high heat. Season chicken with salt and pepper, and cook for 6 minutes each side or until browned and cooked through. Transfer to a plate and rest for 5 minutes. Wipe the pan clean and reserve.
- Step 22 Meanwhile, to make croutons, place bread on an oven tray and drizzle with extra olive oil. Bake for 6 minutes or until golden, then cool.
- Step 33 To make dressing, place fennel seeds in reserved pan over medium–high heat and stir for 3 minutes or until fragrant. Transfer to a small bowl with the lemon zest and juice, fennel fronds and extra virgin olive oil. Whisk to combine and season with salt and pepper.
- Step 44 Slice chicken and place in a large bowl with sliced fennel, broad beans, parsley, mint, mozzarella and dressing, and toss gently to combine. Divide salad among plates to serve.
Nutrition
3809 kj
Energy
64g
Fat Total
18g
Saturated Fat
50g
Protein
593.62mg
Sodium
29g
Carbs (total)
All nutrition values are per serve
Notes
For a variation, omit the chicken and add crisp prosciutto and fresh figs just before serving. Or for a seafood option, omit chicken and add smoked trout. For wafer-thin slices of fennel, use a mandolin or the large blades of a box grater.
- Author: Olivia Andrews
- Image credit: Mark Roper
- Publication: MasterChef
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