Such a beautiful salad. Great for lunch or a light dinner.


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Serves 4

You will need:

2 large chicken breasts
salt and pepper, to taste
1 tablespoon butter
2 cups cooked faro
1 cup blanched edamame
1 bunch watercress
2 mini cucumbers, cut into wedges
12 mint leaves
2 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon rice vinegar
  1. Rub the chicken with salt and pepper and pan fry in butter until done.
  2. Let it sit for 10 minutes and slice.
  3. Mix faro, edamame, watercress, cucumber, mint, and chicken in a large bowl.
  4. Mix oil, lemon, and vinegar and pour over the salad.
  5. Season with salt and pepper.

TIP:

Photography by Food+styling+photography by Paul Lowe

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