Miso-ginger chicken & chopped greens recipe

The dressing is the star, so make double and keep it in the fridge for up to a week.

miso-ginger chicken & chopped greens
Maja Smend

Serves 2

30g pumpkin seeds
150g tenderstem broccoli, trimmed
1 romaine lettuce, shredded
1 avocado, diced
150g cucumber, diced
4 salad onions, finely sliced
About 300g cooked chicken, sliced or shredded

Miso-ginger dressing
2 tbsp white miso paste
2 tbsp sunflower oil
1 tbsp rice vinegar
1 tbsp maple syrup
1 tsp grated fresh root ginger
1 tsp toasted sesame oil

  1. Preheat the oven to 180C/160C fan/gas 4. Place the pumpkin seeds on a roasting tray to roast forĀ 10 minutes until golden and just starting to burst, then set aside to cool.
  2. Meanwhile, bring a large pan of water to the boil and add the broccoli. Simmer for 3 minutes then drain and refresh in cold water. Pat dry and set aside.
  3. For the dressing, whisk all the ingredients together.
  4. Arrange the lettuce on a large platter or in individual bowls. Roughly chop the broccoli then scatter over the top along with the avocado, cucumber, salad onions and chicken. Spoon over the dressing and sprinkle with the pumpkin seeds.