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

chicken breasts

2 tbsp rapeseed oil

juice of 1 lemon

1 ripe avocado

2 wholemeal burger buns

2 heaped tsp mayonnaise

(made with

pasteurised egg)

2 tsp Dijon mustard

1 plum tomato, thinly sliced

1 large pickled gherkin,

thinly sliced

1 baby gem lettuce, leaves

separated and washed

salt and freshly ground

black pepper

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.