When I asked pregnant women what they most wanted to eat during
pregnancy, I usually got the same answer: A BURGER! In particular from
my amazing neighbour Vicki, who is supermum to two delicious twin boys
and practically lived on burgers for her entire pregnancy! I’m sitting here
now, 37 weeks pregnant, and honestly, it’s all I can think about. They are
packed with protein and iron and are the ultimate comfort food, and so
I just had to include a recipe for one, but of course with a healthy spin.
Vicki, this one is for you.
PREP TIME 2 0 MINUTES • COOK TIME 1 5 MINUTES • SERVES 2
2 x 200g skinless free-range
2 tbsp rapeseed oil
juice of 1 lemon
1 ripe avocado
2 wholemeal burger buns
2 heaped tsp mayonnaise
2 tsp Dijon mustard
1 plum tomato, thinly sliced
1 large pickled gherkin,
1 baby gem lettuce, leaves
separated and washed
salt and freshly ground
T O S E RVE
Sweet Potato Chips- See Blooming Delicious for additional recipes
1 First, butterfly the chicken breasts. Place one hand on top of
the breast and use a sharp knife to cut most of the way through
the breast from top to bottom, and then open it up as you
would a book. This will make your chicken cook more evenly.
Drizzle the chicken with 1 tablespoon of the rapeseed oil and
half of the the lemon juice, and season with salt and pepper.
2 Heat a griddle or frying pan over a medium heat. Cook the
seasoned chicken breasts on the hot griddle for 8 minutes on
each side. They should be well browned, with char marks from
the griddle pan. You can also cook the chicken breasts under
a hot grill for the same amount of time.
3 While the chicken is cooking, cut the avocado in half, remove
the stone and scoop out the flesh using a spoon. Cut the flesh
into small chunks and place in a bowl. Use a fork to mash the
avocado slightly. Season with a little salt and pepper and
the remaining rapeseed oil and lemon juice. Mix well.
4 Once cooked, remove the chicken from the griddle or grill
and leave it to rest on a plate, covered with foil.
5 Toast the cut sides of the burger buns either under the grill
or on the griddle until slightly golden and crispy.
6 Smother the bottom half of each bun with mayonnaise
and the top half with Dijon mustard. Place the cooked chicken
breast on the bottom, followed by a large serving of avocado.
Top with slices of tomato, gherkin and lettuce, and put on
the top half of the bun. Squish it down a little to prevent your
artwork falling over and enjoy with some sweet potato chips.
Recipes from Blooming Delicious, Ebury Publishing.
Photography by Chris Terry