“IT DOESN’T MATTER WHAT COUPLES IN SOCIETY DO, IF THEY AGREE TO ROLLING AROUND IN THEIR HIPPY BED, LETTING THEIR BABY SUCK ON THEIR T**S UNTIL YOU’RE BOTH 60, IF THAT’S WHAT YOU WANT – NO ONE SHOULD JUDGE ANYONE, I JUST THINK IT’S REALLY IMPORTANT TO AGREE ON HOW YOU WANT TO RAISE YOUR KID BEFOREHAND.”
SPRINGTIME SALAD BY AUNTIE CATH
Catherine Tyldesley (or Auntie Cath as she’s often known!) is one of the UKs favourite actresses, but what some people may not know is that Cath’s other huge passion in life is Food! After studying nutrition whilst on maternity leave with her first child, Caths enthusiasm for food grew – especially for nutritious, budget friendly, tasty family meals…
“With a little tease of summer last week I thought I’d share one of my favourite salad recipes with you. This is my spring/summer go to – light and full of fresh ingredients. Feel free to tag me and BROOD into your dishes – ENJOY!” – Catherine Tyldesley
SPRINGTIME SALAD
INGREDIENTS
* 2 tbsp. fresh lemon juice
* 1/2 tsp. Dijon mustard
* 1/4 c. extra-virgin olive oil
* Kosher salt
* Freshly ground black pepper
* 5 c. packed baby spinach (5 oz.)
* 2 rotisserie chicken breasts, cut into 1/2″ pieces
* 2 c. thinly sliced strawberries
* 3/4 c. chopped toasted pecans
* 1/4 small red onion, thinly sliced
* 5 oz. feta, crumbled
METHOD
* Step 1
In a large bowl, whisk the lemon juice with the mustard. While whisking, slowly pour in the oil until the dressing is combined. Season with salt and pepper.
* Step 2
Add spinach, chicken, strawberries, ½ cup pecans, and onion to the bowl with the dressing and toss to combine.
* Step 3
Pile salad onto plates and top with the remaining pecans and a generous crumbling of feta.
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