Chicken, broccoli & avocado pesto

Griddle broccoli with 1/2 rapeseed oil
Brush chicken with remaining oil and griddle until brown and cooked through
For the pesto- blitz all ingredients (minus 1/2 the basil, and 1/2 the lemon juice) in a food processor
Place the red onion in a bowl with the remaining lemon juice for a few minutes.
Toss the watercress, broccoli, onion and lemon juice the are soaked and serve on a plate.
Top this this beetroot, diced chicken, lemon zest, flax seeds, remaining basil and avo pesto

Serves 3

Category 1 recipe

250g thin-stemmed broccoli
2 tsp rapeseed oil
3 skinless chicken breasts
1 red onion, thinly sliced
100g bag watercress
100g pickled beetroot, sliced or grated.
1 tsp flax seeds
For the avocado pesto-
handful basil
1 avocado
½ garlic cloves, crushed
25g walnut halves, crumbled
1 tbsp. rapeseed oil
juice and zest 1 lemon

Category 2 recipe

250g thin-stemmed broccoli
2 tsp rapeseed oil
3 skinless chicken breasts
1 red onion, thinly sliced
100g bag watercress
100g pickled beetroot, sliced or grated.
1 tsp flax seeds
For the avocado pesto-
handful basil
1.5 avocado
½ garlic cloves, crushed
50g walnut halves, crumbled
1 tbsp. rapeseed oil
juice and zest 1 lemon

Category 3 recipe

250g thin-stemmed broccoli
2 tsp rapeseed oil
3 skinless chicken breasts
1 red onion, thinly sliced
100g bag watercress
100g pickled beetroot, sliced or grated.
1 tsp flax seeds
For the avocado pesto-
handful basil
2 avocado
½ garlic cloves, crushed
75g walnut halves, crumbled
1 tbsp. rapeseed oil
juice and zest 1 lemon