These bowls are incredibly fresh with a lot of colour and crunch. Add the smokiness of chicken to it, an avocado dollop and it makes for a very satisfying and healthy lunch or dinner.
Matched Wine: Perfect with the deliciously textural Brown Brothers Origins Series Pinot Grigio (drink responsibly)
1 cucumber peeled
1 x 250g packet of bean sprouts
1 bunch of baby spinach
1 corn on the cob with skin
1 red radish
1 bunch of broccolini
150g soy beans or edamame beans
3 tbsp mayonnaise
1/2 avocado, sliced or mashed
Preheat your oven to 180°C.
Put the whole corn on the cob with skin in the oven on an oven rack and cook for about 12 minutes. When finished, allow to cool with skin on then peel off skin and cut off the corn kernels. They should be beautifully sweet and heated through.
Cook soy beans and broccolini – I used frozen soy beans and cooked as per instructions on the packet. Boil water, cook for 2-3 mins then strain off – super easy but keep the water and blanch the broccolini also for about 2 minutes then refresh in some iced water for about 2 minutes to stop the cooking and keep the crunch of the broccolini.
Slice the cucumber into rounds, as well as the radish. Peel the carrot, then continue peeling, producing long strips.
Heat the smoked pulled chicken as per instructions.
Assemble the salad ingredients in a shallow bowl, then add the avocado, mayonnaise, and chicken on top. I also had some micro herbs to add for some fanciness.
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