Prickly pear, smoked chicken and radish salad with baby spinach and pesto croutons

September 9, 2015 (Last Updated: January 11, 2019)
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Prickly pear, smoked chicken and radish salad with baby spinach and pesto croutons

Serves: 2
Cooking Time: 20 mins

Ingredients

  • 8 thin slices of baguette
  • 30ml (2 tbsp) basil or rocket pesto
  • 10ml (2 tsp) olive oil
  • 750ml (3 cups) baby spinach
  • 2 prickly pears, quartered or sliced
  • 1 smoked chicken breast, thinly sliced
  • 4 radishes, thinly sliced
  • 10 pecorino shavings

Instructions

1

Preheat the oven to 180°C.

2

Arrange the baguette slices on a baking tray. Thin the pesto out with oil and brush onto the baguette slices. Bake until crisp and golden, about 10 – 12 minutes. Remove from the oven and leave to cool.

3

Scatter the baby spinach onto each plate and top with the prickly pears, chicken, radishes and pecorino. Add baguette slices on the side.

4

Drizzle the rest of the pesto over, if desired.

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September 9, 2015 (Last Updated: January 11, 2019) By
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