BOWL THEM OVER WITH COLOUR

THE PROOF IS IN THE TOPPING: THE PRETTIER IT LOOKS THE HEALTHIER IT IS ... AND IT COULD BE AN INSTAGRAM MOMENT

The key to getting an Instagram-worthy salad “bowl’’ is all about colour and a mixture of different toppings, says Sally Obermeder. The more colour you can get in your bowl, the more vegies, fruit, superfoods and nutrients you’re getting, so it’s a win, win. Just remember, a camera flash is the death of a great food photo. HEAT OF THE NIGHT CHICKEN BOWL

Serves 2 INGREDIENTS

2 x 100g skinless chicken breast 1⁄2 cup pearl (big) couscous

1 tsp olive oil

1 bunch broccolini Greek-style yoghurt, to serve (optional)

MARINADE

2 tsp ground chilli

2 tsp Middle Eastern spice blend

2 tsp rice malt syrup

2 tsp lime zest

1 tsp ground sumac

1⁄2 tsp garlic salt

Juice of 1⁄2 lime (reserve the lime halves after you’ve juiced them)

1 tbs olive oil

Pink salt and black pepper

ROAST VEGIES

1 red (Spanish) onion, quartered

4 garlic cloves, unpeeled, but smashed with the back of a knife

200g punnet medley cherry tomatoes, halved 1 red capsicum, seeded and roughly chopped 1 tsp olive oil

Pink salt and freshly ground black pepper

METHOD

Preheat the oven to 200C.

Mix all the ingredients for the marinade in a small bowl, then rub it all over the chicken, making sure it’s well coated. Set aside.

Place the vegies in a roasting tray, drizzle with a teaspoon of olive oil, season with a little pink salt and pepper and mix well. Pop the reserved lime halves into the tray as well.

Place the chicken on top of the vegies and roast for 25–30 minutes, until the chicken has cooked through and the juices run clear.

While the chicken and vegies are in the oven, cook the pearl couscous according to the instructions on the packet.

Once the chicken is cooked, remove it from the roasting dish and leave it to rest. Then return the vegies to the oven and turn up the heat to 230C. Leave the vegies in the oven for another 8–10 minutes, or until they have nicely caramelised.

While the vegies are in the oven for the final 8–10 minutes, quickly blanch the broccolini in a bowl and cut the chicken into 1.5cm slices. Divide the ingredients equally between two bowls. Add a dollop of yoghurt to the middle. Enjoy.

Recipe from Super

Green: Simple and Lean, by Sally Obermeder and Maha Koraiem and published by Allen and Unwin, RRP $24.99.