Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Roughly chop the beetroot and transfer it to a small sauce pan with the balsamic vinegar. Simmer over a low heat for 5 min.
2 Fry chicken
Meanwhile, heat a pan over a high heat with a drizzle of oil. Once hot, fry the chicken for 2 min on each side until browned. Reduce the heat to low and fry for 5-6 min further or until the chicken is cooked through. Season with salt, pepper and maple syrup. Transfer the chicken to a chopping board to rest.
3 Chop salad
Wash and chop the Romaine lettuce. Rinse the rocket and chop the pecan nuts.
4 Fry cheese
Return the pan to a medium heat with another drizzle of oil. Add the goat cheeseslices. Cook for 2 min on each side until browned.
Divide the lettuce, rocket, beetroot and pecan nuts among plates. Season with olive oil and a pinch of salt and pepper. Toss. Slice the rested chicken. Top the salad with the chicken and a slice of warm goat cheese. Serve.