INGREDIENTS

1 tbsp olive oil

2 tsps lemon zest

1/4 cup (30g, 1oz) dukkah

Salt and pepper to taste

4 chicken breasts

Olive oil cooking spray

300g (10oz) kale leaves, washed and roughly torn

300g (10oz) Brussels sprouts, thinly sliced

¼ cup (25g, 1oz) pomegranate seeds

¼ cup (30g, 1oz) toasted hazelnuts

¼ cup (25g, 1oz) Parmesan, grated

Dressing

2 tbsps fresh lemon juice

¼ cup (60ml, 2fl oz) olive oil

1 tsp Dijon mustard

1 small clove garlic, minced

¼ tsp salt

1/8 tsp pepper

METHOD

Preheat air fryer to 170°C (340°F).

Combine olive oil, lemon zest, dukkah and salt and pepper in a small bowl. Rub all over chicken. 

Spray air fryer basket with cooking spray.

Place chicken in basket and cook for 20 minutes or until cooked through. Set aside to rest.

Combine kale, Brussels sprouts, pomegranate seeds and hazelnuts in a large bowl.

Place the dressing ingredients in a small bowl or sealable jar with a lid. Stir or shake to combine. Pour over the salad and toss well.

Arrange the salad onto serving plates with the cooked chicken. Sprinkle with Parmesan to serve.

Serves 4

Prep + Cook time: 45 mins

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