Ingredients
- 100g spinach, shredded
- a handful of parsley, chopped
- 1/4 cup (60ml) double-cream yoghurt (optional)
- 1/4 cup (60ml) mayonnaise
- 4 chicken Cordon Bleu portions
- 2 raw beetroots, grated
- 1 lemon
Method
- In a bowl, mix the spinach and parsley. Set aside.
- In another bowl, mix yoghurt (if using) and mayonnaise.
- Place the cordon bleu portions on a baking sheet and bake for 20 minutes, following the package instructions.
- Place handfuls of beetroot and spinach on four plates and drizzle with the mayonnaise.
- Place one cordon bleu portion on each plate. Squeeze the lemon over each serving.
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