Completely balanced with protein and veggies, this heat salad is a nutritious hug in a bowl. Seaweed noodles are an incredible different for in case you are gluten-free or low-carb.  


  • 600g broccoli
  • salt
  • 2 zucchinis
  • 500g hen breast fillets
  • 350g seaweed noodles
  • 1 onion
  • 1 clove garlic
  • 2 sprigs coriander
  • 3 tbsp rapeseed oil or canola oil
  • freshly floor black pepper
  • 300ml vegetable inventory
  • 150g mushy goat’s cheese
  • 1 tbsp lime juice


Step 1. Divide the broccoli into florets and blanch in boiling salted water for about 4 minutes. Drain, rinse in chilly water and go away to empty. Lower the zucchini into 1.5 cm items. Lower the hen into strips. 

Step 2. Put together the seaweed noodles in accordance with the pack directions, drain, rinse in chilly water and go away to empty. Peel and finely cube the onion and garlic. Finely chop the coriander.

Step 3. Warmth 2 tbsp oil in a pan. Season the hen with salt and pepper, fry for 2-3 minutes and take away from the pan. Add the remaining oil, zucchinis, onion and garlic and sauté for 3-4 minutes. Add the broccoli and deglaze with the inventory. 

Step 4. Add the hen once more, stir within the goat’s cheese and let all the pieces simmer for 2-3 minutes. Lastly, add the noodles and heat briefly. Season to style with salt, pepper and lime juice. 

Step 5. Serve in bowls, garnished with coriander. 

Serves 4.


See also  Pumpkin frittata with spring onions