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Warm Winter Bean Salad with Roast Chicken

Serves 4-6

parsnips, peeled and cut into angled batons

1 red onion, cut into wedges

2 tbsp olive oil

800g Caterfood Select Cannellini Beans, drained and rinsed

150g cavolo nero, stalks removed and shredded

2 roasted chicken breasts, sliced

1 avocado, halved and sliced

Large handful rocket leaves

Small handful flat-leaf parsley or tarragon leaves


Dijon & tarragon dressing

4 tbsp extra virgin olive oil

1 tbsp Dijon mustard

1 tbsp Caterfood Select White Wine Vinegar

1 tsp Caterfood Select Pure Honey

1 tbsp fresh tarragon, finely chopped

1 small garlic clove, grated

Caterfood Select Cracked Black Pepper

Salt

1. Preheat the oven to 180°C. In a pan, cook the chopped apples with sugar and cinnamon until soft.
2. Brush the bread with melted butter and use to line individual pudding moulds.
3. Fill with the apple mixture, cover with bread, and bake for 20 minutes.
4. Cool slightly, then turn out. Serve warm with a scoop of vanilla ice cream.

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