4 Slices Wholegrain LowFOD™ Block Loaf
1 Chicken breast
100g Danish fetta
1 cucumber sliced
¼ cup mint
Bring water to boil. Place chicken breast in water, place lid on, bring back up to the boil. Remove saucepan from stove and set aside for 20 minutes. Remove chicken from water and slice.
Blitz fetta with lemon juice and a small amount of water until a smooth paste is achieved. Season with salt and pepper.
Spread bread with fetta mix and layer with chicken, cucumber, mint leaves and alfalfa.