Chicken, Cottage Cheese, Beetroot & Kale Salad
Chop the kale into generous bite size pieces before laying it on your serving plate.
Top it with your tossed salad before spooning on generous dollops of cottage cheese.
Then sprinkle on the cranberries and seeds.
Finish by drizzling on your mustard dressing.
100g chicken (cut into pieces)
30g Brancourts Cottage Cheese (Classic, Lactose free)
1/2 an orange, peeled then segmented
Diced beetroot (about a dozen pieces)
1/4 small red onion, finely sliced
2 handfuls kale
10g pumpkin seeds
10g sunflower seeds
5 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice or balsamic vinegar
1 tablespoon of wholegrain mustard
Salt & black pepper