• 3 skinless chicken fillets

  • 1 small bunch cos lettuce, chopped

  • 1/2 bunch basil

  • 1/2 bunch parsley

  • Small hand full of pumpkin seeds

  • Small hand full of pine nuts

  • 1/2 a pomegranate, seeded

  • 12 large green Sicilian olives

  • Extra virgin olive oil and vinegar to serve

  • Sea salt flakes and ground black pepper


  1. Cut chicken fillets into strips and grill until cooked through.

  2. In a large salad bowl combine the washed cos lettuce, roughly chopped mix of fresh herbs, pomegranate seeds and Sicilian olives.

  3. Drizzle over oil and vinegar and season with salt and pepper to taste. Toss and serve.