Superfood salad

FullSizeRender (34)

The perfect winter warmer

150g diced butternut squash
1 tsp dried oregano
130g cooked chicken
6 slices of cucumber
1/2 a beetroot, thinly sliced
1/2 avocado diced
Handful of pine nuts
40g Baby leaf rocket salad
4 tbsp Balsamic vinegar


  1. Preheat the oven to 200Β°c.
  2. Melt the coconut oil and coat the butternut squash in the oil and sprinkle with oregano. Bake in the oven for 20 minutes turning occasionally.
  3. On a large plate lay out the lettuce, sprinkle with the diced avocado and add the cucumber.
  4. Tear the chicken and add it to the plate
    IMG_5823Followed byΒ the beetroot and squash.
  5. Toast the pine nuts in a dry pan and set aside to cool.
  6. Heat the balsamic glaze until reduced, sprinkle over the salad and garnish with the pine nuts.
  7. Serve and enjoy!

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