Prawn, pepper & chickpea filo pie
Try a lighter version of a traditional pastry-topped pie, with a prawn, pepper & chickpea filling. The filo pastry also gives it an excellent crunch
Warm winter bean salad with chicken
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 2 skin-on chicken breasts
- 2 tbsp olive oil
- 2 garlic clovessliced
- 100ml chicken stock
- 300g butter beansrinsed and drained
- 1 lemonjuiced
- 100g kaletough stalks removed and leaves torn
- small handful of dillfinely chopped
- 1 head of radicchioroughly chopped
- 15g parmesanfinely grated
Nutrition: Per serving
- kcal563
- fat23g
- saturates5g
- carbs28g
- sugars4g
- fibre13g
- protein54g
- salt0.8g
Method
step 1
Coat the chicken in 1 tbsp of the olive oil and season well. Heat a frying pan over a medium heat and fry the chicken, skin-side down, until the skin is golden, about 8-10 mins. Flip and cook for a further 8-10 mins until cooked through. Set aside on a plate to rest for 5 mins, then cut into slices.
step 2
Tip the garlic, stock and butter beans into the pan and gently simmer for a few minutes until the stock has almost reduced completely. Remove from the heat and season to taste.
step 3
Meanwhile, combine the lemon juice with the kale in a bowl. Massage the juice into the leaves using your hands until the leaves have softened, about 2-3 mins. Toss in the dill, radicchio, parmesan and remaining olive oil. Season well and tip onto a serving platter. Top with the garlicky beans and chicken.
