Here’s a quick salad recipe for a light lunch. The chicken is steamed in the Varoma after being marinated in garlic and lemon juice. Green beans are added to the Varoma towards the end of the cooking time. The salad is made up of the green beans, some baby spinach, cherry tomatoes and parsley. I’ve picked a light lemon juice and olive oil dressing to tie the whole thing together.
Serves 4
Ingredients
600g chicken breasts, cut into 2.5cm thick stripes
2 cloves garlic, minced
2 tbsp lemon juice
Salt and pepper, to season
200g green beans, trimmed and halved
250g cherry tomatoes
200g baby spinach, rinsed and dried
1/2 bunch parsley, leaves only, roughly chopped
Dressing
1 tbsp lemon juice
2 tbsp extra virgin olive oil
Salt and pepper, to season
Instructions
1. Marinade chicken with garlic, lemon juice, salt and pepper in a mixing bowl for 15 minutes
2. Cut a piece of wax or baking paper to fit the Varoma tray, scrunch it up and lay it on the tray
3. Lay chicken on the Varoma tray and pull up the sides of the paper to prevent liquid from dripping into the bowl below
4. Put 500g of water into the Thermomix bowl, close the lid and assemble the Varoma on top
5. Steam chicken for 10 minutes/Varoma/Speed 2
6. Put beans into the Varoma bowl; reassemble the Varoma and cook for a further 5 minutes/Varoma/Speed 2 (or until the chicken is cooked through)
7. Remove the beans and run under cold water until cold
8. Assemble the salad by tossing together the beans, cherry tomatoes, spinach, parsley and dressing ingredients; serve the salad with the chicken
