Life through food coloured glasses

Get in the Green. Feta, Pea and Mint Salad

I recently went to the yarra valley (YAY! ) It was beautiful and reminded me of being back in Europe. The wines were fabulous and the food at the quaint Healesville Hotel was the perfect combination of country elegance meets inner city chefness. And so on our last night I was craving a hit of greens, as I always do after a week away from home and they dished up a version of this. Of course the next night when I got home I had to create a version of it. It's healthy, super tasty and leaves you substantially full.

Serves: Two

Cooking Time: 30 minutes

Wholesomeness: Healthy, Midweek, Gluten Free, Carb Free,

Kids Version:

I give my little E a little of each of the vegetables on a plate with a smatter of salt. It goes well with a piece of of corn and some cherry tomatoes. I cut the chicken up into small pieces and drizzled a little sesame oil over it.

Ingredients:

1 head of broccoli cut into bite size pieces
2 chicken breasts
1 bunch of asparagus cut into 2cm pieces
1 zucchini sliced into small rounds
1 cup of peas
100g of feta in oil
1 avocado
3 handfuls of baby Spinach
1/3 cup of mint leaves
1 clove of garlic crushed
1 lemon cut into four wedges
Salt and pepper

Directions:

Fill a saucepan with water (one that can fit a steamer on it) and put it on the stove over high heat. Once it's boiling put the broccoli and peas in the water and cook for 5 minutes. Once it's cooked spoon the broccoli out of the pan and place in a large salad bowl. Return the water to the boil.
Place the whole pieces of chicken in the steamer and season with salt and pepper and put the lemon pieces on top. Once the water has come to the boil again place your steamer over the saucepan and seal with the lid. Allow to cook for 15 minutes or until cooked through. Meanwhile...
Put a small frypan on the stove over a medium heat with a splash of olive oil (I like to use the oil from the feta) and throw the asparagus in the frypan and cook over heat until just tender. Season with salt and throw them into your salad bowl.
Return the frypan to the stove and throw the zucchini in the pan. Cook stirring every minute or so until soft and golden and then toss them into the salad bowl.
Toss the baby spinach, avocado, mint, garlic, feta into the salad bowl with a good lug of the feta oil. Season well with 4-5 pinches of salt and a squeeze of lemon juice.
Once the chicken is cooked shred or chop the chicken and scatter it over your salad.

Life Through Food Coloured Glasses