Trendy Tenderstem is the talk of the town

Serves 4

Ingredients:
4 boneless, skinless chicken breasts, cut into chunky strips
small handful of fresh tarragon leaves, roughly chopped
grated zest of 1 lemon
150g mixed salad leaves
150g cherry tomatoes, halved
6 spring onions, sliced
1 tablespoon sunflower oil
1 clove garlic, crushed
200g Tenderstem® broccoli
25g pine nuts, toasted
salt and pepper

Dressing:
1 teaspoon wholegrain mustard
1 tablespoon fresh lemon juice
2-3 tablespoons olive oil
small handful fresh tarragon leaves, chopped

Method:

1. Put the chicken strips into a bowl, add the tarragon, lemon zest, salt and pepper and mix well. Leave to marinate in the fridge for a few hours.
2. Mix together the dressing ingredients in a small bowl and set aside.
3. When you are ready to serve the salad, put the salad leaves, tomatoes and spring onions in a large serving bowl and season with salt and pepper.
4. Heat the sunflower oil in heavy-based frying pan and fry the chicken for about 8-10 minutes, turning occasionally, until golden brown and cooked through. Add the garlic to the pan for the final minute of the cooking time. Take the pan off the heat, add the prepared dressing and stir, coating the chicken and scraping any bits from the base of the pan.
5. Meanwhile, cook the Tenderstem® in boiling, salted water for 4-5 minutes or until just tender.
6. Top the prepared salad with the cooked Tenderstem® and chicken and sprinkle with toasted pine nuts. Serve with crusty bread.