Ok so it’s the wrong time of year for this one, but you can save it for next summer, or if you’re lucky enough to be getting any winter sun. This is the second of the 3 Melissa Hemsley recipes I’m featuring – it’s truly delicious.
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| Prep Time | 10 Mins |
| Cook Time | 20 Mins |
| Servings |
People
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Ingredients
- 1.5 Tbsp ghee
- 500 G Chicken Cut into 2cm chunks
- 4-6 Tbsp pesto (For LFM make your own garlic free version)
- 1 Tsp chilli flakes
- 2 Large courgettes Halved and sliced
- 350 G Asparagus
- 300 G Cherry tomatoes Halved
- 200 G Watercress or rocket
- Drizzle extra virgin olive oil
- Handful Parmesan (or I use pecorino) shavings
Ingredients
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Instructions
- Fry the chicken in the ghee until just cooked through.
- Add the chicken to a bowl and coat with the pesto.
- In your pan, melt the remaining ghee and sauté the courgettes along with the chilli flakes, then add the asparagus, then the tomatoes until all are tender.
- Return the chicken to the pan to warm through.
- Lay the watercress or rocket onto your plates, drizzle with olive oil.
- Top the leaves with the cooked veg and chicken and the cheese.
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