Name: Brussels sprouts, chicken and pecorino winter salad
Total time: 600 s
Yield: 6
Ingredients: 1 handful basil leaf; 25 gram pecorino Romano; 60 gram watercress; 1 tablespoon white balsamic vinegar; 3 tablespoon extra virgin olive oil; 25 gram blanched almonds; 1 roast chicken; 400 gram Brussels sprouts; 4 spring onion; 1 pinch chilli flakes; 2 clove garlic; 1 tablespoon olive oil

Step 1

Tear the fresh basil leaves (1 handful) . Grate the pecorino (25 g) . Toast and roughly chop the blanched almonds (25 g) . Shred the rotisserie whole roast chicken (1) . Trim and finely shred the Brussels sprouts (400 g) . Slice the spring onions (4) . Slice the garlic cloves (2 cloves) .

Step 2

Heat the olive oil (15 mL) in a large frying pan. Add the garlic, chilli flakes (1 pinch) and spring onions, and cook over a medium heat for 1 minute.

Step 3

Add the sprouts and stir fry for 4-5 minutes, until just tender. Remove from the heat and set aside.

Step 4

Stir the chicken gently through the sprouts mixture, along with the almonds and some seasoning.

Step 5

Whisk together the extra virgin olive oil (45 mL) and white balsamic vinegar (15 mL) , and drizzle over the chicken mixture. Add the watercress (60 g) , mixing gently to combine.

Step 6

Transfer to a serving platter, then scatter over the pecorino and basil to serve.

Brussels sprouts, chicken and pecorino winter salad

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