Grilled Chicken with Dukkah and Kale Salad

GF, DF + RSF - serves 4

Ingredients:

• 2 large chicken breasts or 1/2 large cauliflower for vegetarian

• 1 tbsp dried rosemary

• Salt and pepper

• Olive oil

• 1 bunch kale, stems removed

• 1 garlic clove

• 2 tomatoes

• 1 lebanese or 1/2 continental cucumber

• 1 avocado

• 1/4 red onion

• 4 tbsp dukkah

• 1/2 lemon

Method:

1. In a large mixing bowl add the chicken breasts, 1 tbsp olive oil, rosemary, 1/4 tsp salt and 1/4 tsp black pepper and mix well.

2. Heat a frypan to medium-low heat and add in the chicken breast. Cook both sides for around 8-12 minutes each or until golden and cooked through.

3. While this cooks prep your salad. Dice your tomato, cucumber, avocado and red onion and add to a large mixing bowl and squeeze of the juice of 1/2 lemon. Set aside.

4. Grate your garlic and chop up your kale leaves.

5. Once your chicken is cooked place on a plate and cover to rest. Return the pan to heat.

6. Add in a splash of olive oil and the garlic bringing the heat down to low. Saute the garlic for 1 minute before adding in the kale and cooking for a further minute.

7. Turn off the heat and add the kale mixture to the mixing bowl with the salad.

8. Either halve or slice your chicken and add to the bowl, toss to combine.

9. Serve straight away and top with the dukkah.