CHICKEN WITH ZUCCHINI ‘NOODLES’, FETA & SALSA VERDE

SERVES 4

PREP + COOK 35 MINS

◆ 4 chicken breast fillets, halved horizontally

◆ 1 tbsp extra-virgin olive oil

◆ 5 medium zucchini

◆ / cup flaked almonds,

13 toasted

◆ 100g goat’s feta, crumbled

◆ ¼ cup fresh flat-leaf parsley leaves

SALSA VERDE

◆ ½ cup coarsely chopped flat-leaf parsley

◆ ¼ cup coarsely chopped basil

◆ 1 garlic clove, crushed

◆ 2 tsp baby capers

◆ 1 tsp Dijon mustard

◆ ¼ cup extra-virgin olive oil

◆ 2 tsp red wine vinegar

1 Season chicken. Heat oil in a large frying pan over medium-high heat, cook chicken, in batches, 4 mins each side or until browned and cooked through. Transfer to a plate, stand, covered loosely with foil. 2 Meanwhile, using a vegetable spiraliser (see tip), cut zucchini into noodles.

3 SALSA VERDE Combine parsley, basil, garlic and capers in a small bowl, whisk in mustard, oil and vinegar until thickened. Season.

4 Top zucchini noodles with chicken, spoonfuls of salsa verde, almonds, crumbled feta and parsley. Serve with remaining salsa verde.

SERVES 4

PREP + COOK 45 MINS

◆ 4 garlic cloves, crushed

◆ 1 tbsp smoked paprika

◆ 1 tsp cumin seeds

◆ ½ cup extra-virgin olive oil

◆ ½ cup Greek-style yoghurt

◆ 4 x 200g chicken breast supremes (see tip)

◆ 400g can chickpeas, drained, rinsed

◆ 400g cherry truss tomatoes

◆ 200g firm ricotta, broken into large chunks

◆ ¼ cup coriander sprigs

◆ ¼ cup flat-leaf parsley leaves

1 Preheat oven to 240°C. Line a large roasting pan with baking paper.

2 Combine garlic, paprika, cumin 4 Reduce oven to 200°C. Combine chickpeas, tomatoes, ricotta and remaining spice oil mixture in a large bowl. Spoon chickpea mixture around chicken in pan, season. Roast a further 15 mins or until chicken is cooked through.

5 Serve chicken and chickpea mixture with yoghurt sauce, sprinkled with coriander sprigs and parsley.