A healthy, gluten-free dinner or lunch, perfect for using up leftover roast chicken. Make it veggie by swapping the meat for a handful of pumpkin seeds.
Prep:15 mins
Serves 2
1 garlic clove85g blueberries1 tbsp extra virgin rapeseed oil2 tsp balsamic vinegar125g fresh or frozen baby broad beans1 large cooked beetroot, finely chopped1 avocado, stoned, peeled and sliced85g bag mixed baby leaf salad175g cooked chicken
STEP 1Finely chop the garlic. Mash half the blueberries with the oil, vinegar and some black pepper in a large salad bowl.STEP 2Boil the broad beans for 5 mins until just tender. Drain, leaving them unskinned.STEP 3Stir the garlic into the dressing, then pile in the warm beans and remaining blueberries with the beetroot, avocado, salad and chicken. Toss to mix, but don’t go overboard or the juice from the beetroot will turn everything pink. Pile onto plates or into shallow bowls to serve.
