For the pesto:
50g pumpkin seeds, toasted
50g Pecorino or Parmesan, roughly
2 garlic cloves, crushed
Juice of ½ a lemon
Salt and black pepper
120ml olive oil
For the salad:
200g roast chicken, shredded
1 pack of mixed leaves
Handful of cherry tomatoes, sliced
½ of a cucumber, sliced
Small handful of toasted pumpkin seeds
50g feta, crumbled
- To make the pesto, place the pumpkin seeds, basil, cheese, garlic, lemon juice and some salt and pepper in the bowl of a food processor. Pulse until well combined. With the motor running, slowly stream in the olive oil and blend until everything comes together well.
- Place the cooked chicken in a bowl, add a few spoonfuls of pesto and toss to coat.
- In a bowl, toss together the remaining ingredients for your salad and divide between two serving plates. Top with the pesto chicken and add extra pesto to finish
Top tip: Any extra pesto will keep in the fridge for up to four days.
Per serving: 726kcals, 56g fat (14.3g saturated), 12.3g carbs (3.9g sugars), 45.4g protein, 2.4g fibre, 0.593g sodium