• For the dressing, stir the miso and ginger pickling liquid together to a smooth paste. Stir in the ginger and mayonnaise. If the dressing is too thick, add a little cold water to adjust the consistency.
  • Carefully cut one chicken breast at a time, in half horizontally to form two thinner fillets. Place onto a sheet of baking paper on a board and flatten with a meat mallet.
  • Spoon flour and breadcrumbs onto plates. Whisk the eggs and a little cold water in a shallow dish. Dip the chicken into the flour, egg, then breadcrumbs. Pressing the crumbs on to secure.
  • Cover the base of a large frying pan with oil. Heat over medium heat. Cook the chicken in batches, for 2-3 minutes each side or until golden and cooked through. Transfer to a board and cut into thick pieces.
  • Meanwhile, blanch, microwave or steam the Broccolini® and Fioretto® until just tender. Drain and refresh in cold water. Drain well.
  • Spoon the rice into the base of 4 serving bowls. Arrange the Broccolini®, Fioretto®, chicken, lettuce, avocado and Qukes® in the bowls. Drizzle over the dressing and serve.

Tip: This is a great dish to pack for lunch. Arrange in a bowl and wrap tightly with plastic. Dress just before serving.

Vego option – for a vego option replace the chicken with firm tofu and follow steps above.

  • Combine the butter, garlic, chilli and 2 tablespoons of oil in a small saucepan. Heat over medium heat until hot. Set aside.
  • Heat a large frying pan over medium-high heat until hot. Add 1 tablespoon of the remaining oil and the Fioretto®. Cook shaking the pan for 2-3 minutes until the stems are bright green. Add 1 tablespoon of water, cover and cook for 1-2 minutes until just tender. Remove to a plate.
  • Wipe the pan clean and heat over high heat until hot. Combine the remaining 1 tablespoon of oil and prawns. Season with salt and pepper. Add to the hot pan and cook in batches for 1 minute until they change colour. Add the garlic butter to the pan, return the Fioretto® and add the sherry. Cook shaking the pan for 1 minute. Remove from the heat and scatter over the parsley. Spoon into bowls and serve with crusty bread.
  1. Preheat oven 180°C fan forced. Cook the rice and quinoa following the absorption directions on the packet. Cover and keep warm.
  2. Meanwhile, combine the oil, garlic, paprika and cinnamon together. Spoon 1 tablespoon of oil mixture over the almonds and toss to coat. Spread onto a baking tray and roast in the oven for 7-10 minutes until toasted. Set aside to cool.
  3. Steam or microwave Fioretto® until stems are bright green and tender. Drain well.
  4. Pour the remaining oil mixture into a frying pan and heat over medium heat, add the Fioretto® and cook, turning in oil mixture until well coated. Transfer to a large bowl. Add the warm rice and quinoa and stir gently to coat. Cool. Add the almonds, spinach leaves and parsley. Season.
  5. Squeeze over the lemon halves, drizzle with a little extra oil if needed. Toss gently to coat. Serve.

Cooking Tip: If you are short on time replace the Rice and Quinoa with 375g (2 cups) of pre-cooked 90 second Rice and Quinoa, following as per packet directions.