Spring Salad with Honey Roasted Cashews

GF + DF - serves 4

INGREDIENTS:

• 2 chicken breasts, diced

• Zest of 1 lemon

• Salt and pepper

• 1 carrot grated

• 1 large Lebanese cucumber ribboned or diced

• 250g cherry tomatoes, halved

• 1 medium zucchini, spiralled

• 1/2 avocado, diced

• 2 large handfuls of spinach

DRESSING:

• 1 tbsp EVOO

• 2 tbsp lemon juice

HONEY CASHEWS:

• 1 cup raw cashew nuts

• 1 tbsp olive oil

• 2 tbsp honey

• 1/4 tsp salt

METHOD:

1. Preheat your oven to 190 degrees C and line a baking tray.

2. Add the chicken, lemon zest and a good pinch of salt and pepper to a bowl and mix together, set aside.

3. Add the cashew nuts, olive oil, honey and salt into a bowl and mix together.

4. Spread out on the tray and bake for 10-12 minutes or until golden. Remove and let cool.

5. While this cooks add a splash of olive oil to a medium heated frypan and add the chicken.

6. Lower the heat slightly and cook until chicken is cooked through.

7. As this cooks add all the salad ingredients plus the dressing into a large bowl and mix together.

8. Top with the chicken and roasted cashews.

*Have little ones? Add this into a wrap

*Feeling fancy? add some goats feta for some extra flavour