200g baby spinach
1 boiled & peeled beetroot
1/2 tin of drained corn
50g of pine nuts fried till golden in 50 grams of butter and drained
250g of cleaned, washed chicken breasts, cut into strips
100g of Lurpak butter
50g of Nigella seeds
GUACAMOLE
2 ripe avocados, peeled & deseeded
1 small white onion finely chopped
4 tablespoons of olive oil
Juice of 3 limes
Pinch of coarse salt & freshly ground black pepper
Grill chicken strips after brushing them with 2 to 3 coats of butter on a griddle pan to give that BBQ flavor and set aside. Wash & dry the baby spinach, spread it at the base of your salad bowl. Cut the boiled beetroot into cubes and scatter atop the spinach, along with drained corn.Layer the chicken strips on top & sprinkle the fried pine nuts.
To prepare the Guacamole
Blitz the ingredients of the guacamole sauce with an electric mixer and spread it over the salad.
Sprinkle Nigella seeds over the salad and serve.
