3Tablespoon dried kale powder -bioglan, don't skip it is perfection
75gm raw almonds1/2 cup
50gm Parmesan cheesegrated (1/2 cup)
60mllemon Juice1/4 cup - 1/2 a lemon
1/2clovegarliccrushed
185mlolive oil3/4 cup
Chicken Salad
500gm chicken tenderloins
1medium fennel bulb 21/2 - 3 cups
1small Spanish Onionsliced
200gm Cherry Tomatoesshaved or cut very fine 1/2'd, 1 x punnet
400gm green beans
20gm dijon mustard1 tablespoon
40mlred wine vinegar2 Tablespoons
60mlolive oil3 Tablespoons
5gmsalt and pepper
Extra 2-3 Tablespoons olive oil
Instructions
To make the Pesto
Put the nuts, garlic and parmesan into the food processor and blitz briefly just to break up a bit. Add the leaves, lemon juice and olive oil and process in bursts cleaning down the sides . Keep it chunky. Taste for salt and if there is enough oil to combine the pesto. Add at will. Set aside
Put a pot of salted water onto the stove and bring to the boil. Add the prepared beans and bring back to the boil. Drain immediately and refresh with cold water. Set aside
Put the dijon, vinegar and oil into a bowl with salt and pepper. Add the sliced or shaved head of fennel and toss.
In another bowl big enough to hold all of the chicken add 3-4 tablespoons of the kale pesto and set aside. ( You can also add a teaspoon of white balsamic or lemon juice and some more oil & salt to taste)
Clean down the pan with kitchen paper and heat again on high. Add another tablespoon of olive oil, then the chicken to the pan. The tenderloins will cook very quickly, turn down the heat and cook for 5-8 minutes or till just firm to touch ( test one by cutting open. Put the chicken straight into the bowl with the pesto and roll them around to coat.
Serve along side the salad with any left over pesto from the bowl
Notes
VEGAN, omit the parmesan and add a dash of white miso for extra umami flavour