Cordon bleu with broccolini, baby spinach & tomato vinaigrette

Prep time
10min
Cook time
45min
Serves
4

A warm salad pairing crispy cordon bleu with seared broccolini and baby spinach, dressed in a tangy, warm vinaigrette made from pan-seared cherry tomatoes.

Ingredients:

  • 4 crumbed chicken cordon bleu
  • 500g broccolini
  • 200g baby spinach
  • 3 Tbsp (45ml) olive oil
  • 250g cherry tomatoes, halved
  • 1 red onion, diced
  • 1 garlic clove, crushed
  • 2 Tbsp (30ml) red wine vinegar
  • ½ cup (125ml) olives, pitted
  • To serve, pecan nuts & parsley

Method:

  1. Preheat the oven to 150°C, place frozen cordon bleu portions on a baking tray and cook for 40-45 minutes.
  2. Heat half of the olive oil in a frying pan over medium-high heat. Add the broccolini and a pinch of salt.
  3. Sear, turning occasionally, for 4-6 minutes until the stalks are tender but still crisp and have nicely charred edges. Remove from the heat and place on a platter along with the baby spinach.
  4. Add the halved cherry tomatoes to the empty space in the pan (cut side down, if possible) and sear for 2-3 minutes until they begin to soften and release juices.
  5. Reduce the heat to medium-low. Add the shallot to the pan with the tomatoes and cook for 2 minutes until softened. Stir in the crushed garlic and cook for another minute.
  6. Deglaze the pan with red wine vinegar and olives, then season with salt and pepper.
  7. Pour the dressing over the broccolini and spinach, and toss gently to coat everything.
  8. Sprinkle the salad with the chopped nuts and chopped parsley, and serve immediately while warm with crumbed chicken cordon bleu.