Pete Evans

Ingredients

• Avocado ranch dressing
• 1 ripe avocado, peeled, pitted and mashed
• 2 tablespoons extra virgin olive oil
• 2 tablespoons coconut cream
• 1 tablespoon raw apple cider vinegar
• 1 tablespoon each chopped fresh flat-leaf parsley and dill
• 1 teaspoon fermented mustard or Dijon mustard
• ½ teaspoon onion powder
• 2 boneless chicken breasts or thighs
• 2 tablespoons duck fat, or coconut oil, melted
• Salad
• 4 celery hearts with leaves, chopped
• 2 Granny Smith apples, cored and thinly sliced
• 2 heads Belgian endive, leaves separated and torn
• 1 large handful each of frisée leaves and mâche leaves
• ½ bunch of tarragon leaves, torn
• 40 g raisins
• 30 g walnuts, activated, toasted, and coarsely chopped
• 80 ml good-quality extra virgin olive oil
• 2 tbsp raw apple cider vinegar