This week, we’re all about the salad and it doesn’t get better than this super-easy dish. Packed full of pregnancy goodies, the romaine lettuce is the star of the show – so no substitutes, please!
Time: 10 minutes
Good for: Fibre, Vitamins A and C, folic acid, calcium, potassium
1 small romaine lettuce
200g cooked chicken meat
For the dressing
1 tbsp low fat yogurt
½ tsp Worcestershire sauce
½ tsp capers
¼ tsp Dijon mustard
1 tsp lemon juice
½ clove garlic, crushed
• First, make the hazelnut dressing. Place the hazelnuts in a small food processor and blitz until they resemble breadcrumbs.
• Add the remaining dressing ingredients, including 2 of the anchovies. Blitz until you have a dressing that is of a creamy consistency.
• Tear the romaine lettuce into large pieces and cut the cooked leftover chicken meat into strips. Chop up the four remaining anchovies. Then place the lettuce, chicken and anchovies in a bowl. Pour the hazelnut dressing over the salad and toss well.
• Divide between two plates or bowls and serve sprinkled with Parmesan shavings.
And that’s that! Bon apetite.