• 2 grilled chicken breast fillets, sliced

  • 250g Asparagus, trimmed and washed
  • 50g pine nuts
  • Bimuno Immunity sachet
  • 50g parmesan, grated finely
  • 150ml olive oil
  • 10g rocket leaves, finely chopped
  • 10g wild garlic leaves, finely chopped
  • 10g parsley leaves, finely chopped
  • Salad leaves of your choice

Try Bimuno


  • In a bowl/jar, mix your olive oil, rocket leaves, wild garlic leaves and parsley leaves.

  • Grill your chicken breast fillets on a grill pan and cook both sides for 4 minutes each then put to one side.
  • Grill your asparagus on a grill pan and sear for 2 minutes each side then put to one side.
  • Using a pestle and mortar, crush your pine nuts and place into a bowl. Add your Bimuno sachet, half your green oil and mix to make a pesto.
  • Plate your chosen salad leaves on a large platter/bowl and place chicken and asparagus on top.
  • Sprinkle with more pine nuts to finish.

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