1 glove garlic (grated)
1 cup olive oil
1 Tbs whole grain mustard
1 Tbs honey
3 Tbs white wine vinegar
salt & pepper to taste
5 medium broccoli heads
1 tsps poppy seeds
1 wheel feta
Mix the grated garlic, olive oil, whole grain mustard, honey, white wine vinegar in bowl. Season to taste with salt and pepper. Pour into a jar with a lid and store in the refrigerator.
Cut the chicken breasts in half lengthways so you are left with eight chicken strips. Heat a griddle pan, brush strips with oil and cook the chicken for 3 – 4 minutes each side until cooked through.
Cook the broccoli for 5 minutes in boiling water with a pinch of salt. Drain the water and pat dry.
Layer the rocket, broccoli, nuts, feta and chicken in a salad dish. Sprinkle with poppy seeds.
Shake salad dressing jar and drizzle over salad.
Cooks in: 15 minutes
Difficulty: Very easy
Pairs well with Survivor Chenin Blanc.