Grilled Vegetable and Chicken Salad

ingredients

• 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

1. Halve artichokes and season with a little salt and pepper.
2. Season chicken with salt and pepper.
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 with no pink in the centre.
4. Add a touch more olive oil and lay the artichokes face down onto the pan and cook until lightly browned.
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. Add asparagus into the pan with the broccoli florets and cook for 4-5 minutes until lightly tender.
7. Add all vegetables and chicken into a bowl and sprinkle pepita seeds over the top.
8. In a small bowl, mix together all ingredients under "dressing" and pour half over the salad. Mix well. If you think it needs more dressing, add it!