Have you noticed that you’re less hungry in summer? I don’t usually consider salad a meal, even though this salad is still quite chunky, but it satisfies me if it’s warm. The combination of watermelon, feta and mint is awesome, really fresh and tasty! Replace the chicken with eggs to keep it vegetarian if you like.
What you need per portion:
1 head chicory
4-5 green asparagus
2-3 medium sized tomatoes
10 cm cucumber
Mixed salad leaves
150 g watermelon with skin removed
30 g feta cheese
5 g pine nuts
Half a red onion
Tablespoon olive oil
Salt & pepper
small chicken breast (about 120 g)
What to do with it:
Prepare the vegetables first. Slice the cucumber, red onion and chop up tomatoes, watermelon and fresh mint.
Toast the pine nuts without oil in a frying pan. Keep moving the pan to avoid they burn. This goes quick! Put the nuts aside.
Sprinkle the chicken breast with salt, pepper and thyme and cook it in the frying pan you just used for the pine nuts with some oil or spray oil.
Wash and clean the asparagus and chicory and grill them without oil in a grill pan. If you don’t have one you can also stir fry them in the pan you just used to toast the pine nuts but do that before you cook the chicken.
In the meanwhile, start plating your salad. Add the components to your plate: the salad leaves, cucumber, tomato, watermelon, red onion and once the asparagus and chicory are done, slice up the spears and add them on top.
Crumble the feta cheese over your salad and top up with the pine nuts and mint. By now your chicken should also be cooked so slice this up and add.
Add one table spoon of good olive oil as dressing and salt and pepper
Serve with some bread if you like.
Macros per serve: 51 g protein, 29 g carbohydrate (+ 13 g fiber) and 28 g fat (573 kcal)