with avocado and butternut squash
A recipe conveniently customised just to your liking
Allergens
Utensils
Tags
Falafel
160 grams
Diced Irish Chicken Breast
260 grams
Avocado
1 unit(s)
Mayo
2 sachet(s)
Tomato
2 unit(s)
Salad Leaves
80 grams
Diced Butternut Squash
300 grams
Green Pesto
30 grams
Oil
2 tbsp
Salt
to taste
Pepper
to taste
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Pop the butternut squash onto a large (lined) baking tray.
- Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
- When the oven is hot, roast on the top shelf until soft and golden, 18-20 mins. Turn the tray halfway through.
- Cut the tomato into 1cm chunks.
- Halve the avocado and remove the pit. Use a tablespoon to scoop the flesh out onto a chopping board. Cut into 2cm chunks.
- Pop your pesto into a salad bowl with the mayo and a drizzle of oil.
- Place a pan over medium-high heat with a drizzle of oil.
- Cook the chicken for 8-10 mins.IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle
- Once cooked remove from the pan and set aside
- Fry the falafel in the empty pan, 3-5 mins, turning frequently for even cooking.
- Once everything is ready add the chicken, butternut, avocado, tomatoes and salad leaves to the bowl with the pesto dressing.
- Toss to coat and season to taste with salt and pepper.
- Arrange the warm falafel on top.
3266
kJ
Energy (kJ)
781
kcal
Energy (kcal)
49.1
g
Fat
7
g
of which saturates
42.5
g
Carbohydrate
17.6
g
of which sugars
12.1
g
Dietary Fiber
43.7
g
Protein
0
mg
Cholesterol
5.05
g
Salt
