As nights get nippy, take comfort in a hearty dinner, perfect for warming up your midweek, without breaking a sweat!
- 1 Preheat oven to 200C. Heat olive oil in a frying pan over high heat. Season chicken with salt and pepper, and cook for 6 minutes each side or until browned and cooked through. Transfer to a plate and rest for 5 minutes. Wipe the pan clean and reserve.
- 2 Meanwhile, to make croutons, place bread on an oven tray and drizzle with extra olive oil. Bake for 6 minutes or until golden, then cool.
- 3 To make dressing, place fennel seeds in reserved pan over medium–high heat and stir for 3 minutes or until fragrant. Transfer to a small bowl with the lemon zest and juice, fennel fronds and extra virgin olive oil. Whisk to combine and season with salt and pepper.
- 4 Slice chicken and place in a large bowl with sliced fennel, broad beans, parsley, mint, mozzarella and dressing, and toss gently to combine. Divide salad among plates to serve.
You may need it
Mixing Bowl Set
Food Storage Container Set
Cutting Board Set