mex­i­can street salad - - WEEKEND -

makes 4| prep 15 mins | cook­ing 15 mins

1 large red cap­sicum, quar­tered 2 large chicken breast fil­lets 1 tbs smoky chipo­tle Mex­i­can sea­son­ing 1 tbs olive oil 3 corn­cobs 400g can black beans, rinsed, drained 13⁄ cup chopped fresh co­rian­der

3 green shallots, thinly sliced 1 small red onion, finely chopped 2 tbs Praise Deli Style Lime & Chilli Vinai­grette, plus ex­tra, to driz­zle 200g cherry tomato med­ley, halved 1 av­o­cado, chopped 100g feta, sliced 20g baby rocket

1 Pre­heat an oven grill on high. Place the cap­sicum, skin side up, on a bak­ing tray. Spray with oil. Grill for 3-5 min­utes or un­til the skin black­ens and blis­ters. Trans­fer to a bowl. Cover with plas­tic wrap and set aside for 5 min­utes (this will make the skin eas­ier to re­move). Peel the skin and dis­card. Thickly slice cap­sicum. 2 Mean­while, place chicken in a glass or ce­ramic bowl. Sprin­kle with sea­son­ing and driz­zle with 1 tbs oil. Toss chicken un­til coated. 3 Pre­heat a bar­be­cue grill or char­grill pan on medium. Re­move husks and spray corn with oil. Cook corn and chicken, turn­ing corn of­ten and chicken half­way, for 8-10 min­utes or un­til chicken is just cooked though and corn is ten­der. Trans­fer chicken to a plate. Cover with foil. Set aside for 5 min­utes to rest. Place corn on a chop­ping board. 4 Cut the corn ker­nels from the cobs and place in a bowl. Add the beans, co­rian­der, shal­lot, onion and dress­ing and toss un­til well com­bined. Spoon onto a plat­ter. Top with the cap­sicum, tomato, av­o­cado and feta. Slice the chicken and place on the plat­ter. Top with the rocket and driz­zle with ex­tra dress­ing to serve. PER SERVE • 45g pro­tein • 26g fat (8g sat­u­rated fat) • 36g carb • 15g di­etary fi­bre • 592 Cals (2474kj)

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