Prickly pear, smoked chicken and radish salad with baby spinach and pesto croutons
Ingredients
- 8 thin slices of baguette
- 30ml (2 tbsp) basil or rocket pesto
- 10ml (2 tsp) olive oil
- 750ml (3 cups) baby spinach
- 2 prickly pears, quartered or sliced
- 1 smoked chicken breast, thinly sliced
- 4 radishes, thinly sliced
- 10 pecorino shavings
Instructions
1
Preheat the oven to 180°C.
2
Arrange the baguette slices on a baking tray. Thin the pesto out with oil and brush onto the baguette slices. Bake until crisp and golden, about 10 – 12 minutes. Remove from the oven and leave to cool.
3
Scatter the baby spinach onto each plate and top with the prickly pears, chicken, radishes and pecorino. Add baguette slices on the side.
4
Drizzle the rest of the pesto over, if desired.
