A perfect lunch after a crazy morning at the Easter Bonnet Parade.


Salad
Serves 4

2 bunches brocollini, washed and trimmed
2 zuchinni, cut into batons
2 cups of pre washed baby spinach leaves
1/2 cup organic sultanas
1/4 cup craisins
2 tbs toasted sesame seeds
2 poached or pan fried organic or free range chicken breasts shredded


Dressing

1/4 cup (60ml) red wine vinegar
1/3 cup (80 ml) olive oil
1/2 tbs sesame oil
1 tbs brown sugar
2 tbs orange juice
Finely grated zest of 1 orange

Prepare the chicken breasts by cooking them your preferred way (ie. poached or pan fried)

For the dressing, place all the ingredients in a jar and shake until the sugar is dissolved
Season to your taste

Bring a large pot of salted water to the boil.
Blanch the brocollini and zuchinni for a couple of minutes and then refresh in cold, iced water
Drain and set aside.
Meanwhile slice the baby spinach leaves into thin shreds.
Place shredded spinach leaves in a bowl along with the sultanas, craisins and sesame seeds.
Add the well drained brocollini and zuchinni before adding the shredded chicken.
Dress to your taste or let your guests dress the salad themselves by adding it on the side.
Sprinkle with some extra sesame seeds should you like.