CUMIN-SCENTED CHICKEN WITH PEAR SALAD AND WALNUT YOGHURT

The Hastings Mail - - COMMUNITY COOKBOOK - Roasted veg­eta­bles Walnut yoghurt Pear salad Chicken spice To serve

1 beet­root, scrubbed and diced 1.5cm

1 car­rot, quar­tered length­ways and cut into thirds width­ways tea­spoon oil, for cook­ing (or use spray oil)

11⁄ tea­spoons wa­ter

1 tea­spoon chopped wal­nuts 2 ta­ble­spoons yoghurt

Pinch of chicken spice (op­tional)

tea­spoon ex­tra-vir­gin olive oil 1 tea­spoon vine­gar (e.g. red wine, white wine, cider)

1 tea­spoon mus­tard (e.g. Di­jon, whole­grain)

tea­spoon honey

2 ta­ble­spoons yoghurt

1 pear

1 tomato

275g lean chicken breasts tea­spoon oil, for cook­ing (or use spray oil)

1 tea­spoon chicken spice (see be­low)

tsp ground cumin tsp ground co­rian­der tsp gar­lic pow­der tsp ground fen­nel tsp onion pow­der

2 ta­ble­spoons feta cheese

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