This super salad lives up to its name. Loaded with tender chicken, earthy beetroot, peppery radishes and crunchy pumpkin seeds, it is one flavour-packed lunch.
- Pick the leaves from the parsley and set aside, add the stems to a pan of boiling salted water along with the lemon rind and peppercorns. Place the chicken in the pan, cover and turn off the heat. Leave to poach for 20 minutes. After 20 minutes, cut into the thickest section of the chicken and check that it is cooked through, with no pink showing.
- Meanwhile in a large pan of salted water cook the penne pasta according to the packets instructions. 2 minutes before the end of cooking time, add the soy beans. Drain, rinse under cold water and drain again. Toss in 1 tbsp of the olive oil set aside to cool.
- Whisk together the ingredients for the dressing, season to taste. Roughly chop the parsley leaves, shred the chicken and add to the pasta along with the radish, soy beans, beetroot and radish sprouts. Gently mix together all the ingredients, making sure everything is thoroughly coated in the dressing, top with the toasted pumpkin seeds and serve.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.