I’m featuring a fellow arty farty creative type (Ok this girl made her own wedding dress so she beats me hands down).
Davene Prinsloo is a sought after wedding/lifestyle photographer, but lately the pictures that really got my attention are the food pics she has been posting on Instagram.
She has embarked on a more healthy lifestyle but opted away from supplements,shakes and pre-made mixes, instead, she cooks from scratch and has definitely uncovered a new talent.
I managed to convince her to share some of her favourite recipes with us over the next few weeks and if you want to know more about this “Jacky of all trades” be sure to check her out on her BLOG
Throw the olive in a pan and put it on the stove.
While the oil is heating up, half the chicken breasts horizontally and then slice them into strips.
Season the strips well with thyme, parsley & seasoning of choice (If you’re using the same seasoning as I did, use the Garlic & Chilli) and add them to the pan, frying them until thoroughly cooked through. By now, the corn should done, strain it and let it cool down. Remove the pan from the hot plate and let chicken cool down as well.
Distribute the cucumber, tomatoes & avocado equally amongst the four salad bowls.
Place it as desired on the bed of salad leaves.
Season slightly.
Scatter the corn equally on top of each of the salad bowls. Distribute the chicken equally amongst the four salad bowls. Enjoy.