ingredients

Tap an ingredient to tick it off as you go.

• ✓1x 400g can of artichokes
• ✓2 zucchinis, sliced lengthways into strips
• ✓1 bunch asparagus (8ish spears)
• ✓2 cups of broccoli florets
• ✓1/4 cup pepita seeds
• ✓1 chicken breast, sliced into strips
• ✓Salt and pepper
• ✓4 tbsp olive oil

Dressing

• ✓2 tbsp olive oil
• ✓2 tbsp lemon juice
• ✓1/4 tsp salt
• ✓1 tsp red wine vinegar
• ✓2 tbsp coriander, chopped finely

method

Tap a number when you've finished that step.

1. 1

   Halve artichokes and season with a little salt and pepper.

2. 2

   Season chicken with salt and pepper.

3. 3

   Heat a large grill plate with 2 tbsp of olive oil on medium to high heat. Add chicken and cook until completely cooked through.

4. 4

   Add a touch more olive oil and lay the artichokes face down onto the pan and cook until lightly browned.

5. 5

   Add a touch more oil and lay the zucchini strips down flat. Cook for 2-3 minutes on each side, or until lightly browned.

6. 6

   Add asparagus into the pan with the broccoli florets and cook for 4-5 minutes until lightly tender.

7. 7

   Add all vegetables and chicken into a bowl and sprinkle pepita seeds over the top.

8. 8

   In a small bowl, mi together all ingredients under "dressing" and pour half over the salad. Mix well. If you think it needs more dressing, add it!