Ingredients
100g FAGE Total 0%
10 mild peppedew peppers, drained, thinly sliced
70g watercress
3 medium eggs, hardboiled, cooled, shelled & quartered
2 x 100g roast or poached skinless chicken breasts
2 tbsp toasted savoury mixed seeds
-
Steps
- Finely chop half the peppers and a handful of watercress. Mix with the yoghurt and season well.
- To serve add the remaining watercress and peppers to two plates, along with the eggs, chicken and yoghurt dressing. Sprinkle with seeds.
