A light appetiser, perfect for a hot day and would pair well with a crispy glass of bubbles! Smoked chicken has always been a Christmas lunch tradition in my family and this zingy number will be sure to tantalise your tastebuds
SERVES: 4 as an entree
INGREDIENTS
1 head of cos lettuce
1 pear, thinly sliced
1 lemon
1 avocado, seed and skin removed, sliced
1 smoked chicken breast, thinly sliced
1/2 cup of walnuts
Beerenberg tahini lemon dressing
Beerenberg cranberry sauce
Pea sprouts
Method
Heat a small frying pan over medium heat. Add the walnuts and toast stirring for a few minutes until fragrant and starting to colour. Remove from the heat and roughly chop
Remove the outer leaf from the lettuce and use the crispy inner leaves
Place 8 washed leaves onto a serving platter. Top with slices of smoked chicken and avocado
In a bowl, juice the lemon over the pear slices to stop them from going brown and then add them to the lettuce cups
Drizzle on tahini dressing and sprinkle of walnuts
Top with pea sprouts and a dollop of cranberry sauce
