2 chicken breasts diced
1 tbps dijon mustard
2 tbsp raspberry vinegar
1 tbsp lemon juice
3 carrots sliced
2 large tomatoes in small wedges
2 big handfulls baby spinach
1 tsp sesame seeds
(you can add more roasted vegetables if you like - pumpkin, capsicum etc)
* Prepare and dice the vegetables you are going to roast, they are only in the oven for a short time (15-20 minutes) so cut them quite small or choose vegetables that will roast quickly. Pop them on a tray, drizzle with olive oil and a small pinch of herb salt. Roast at 220 while you prepare the rest of the dish.
* Layer the baby spinach and tomatoes on your serving plate
* Brown the chicken in a frying pan with a small amount of olive oil. When the chicken is almost cooked through, push it to one side of the pan and add the dijon mustard and raspberry vinegar. Mix these 2 ingredients together on the side of the pan before stirring into the chicken. Turn off the heat and let it cool slightly before adding to the serving plate along with all the sauce.
* Add your roasted vegetables to the salad and sprinkle it all with sesame seeds before serving.
This made 3 adult and 2 children serves for our family