The Peterborough Evening Telegraph - - Food And Drink -

100g Greek yo­ghurt 2tbsp Di­jon mus­tard A dash of Tabasco Juice of 1 lemon Sea salt and freshly ground black pep­per 4 x 150g skin­less or­ganic chicken breasts 3tbsp ex­tra- vir­gin olive oil 4 medium beet­roots, trimmed 75g quinoa 1 small broc­coli, cut into flo­rets 50g toasted sun­flower seeds ½ bunch fresh flat- leaf pars­ley, roughly chopped ½ bunch fresh basil, roughly chopped Pre­heat the oven to 200 º C/ 400 º F/ gas mark 6. In a large bowl, mix the yo­gurt, mus­tard, Tabasco and a squeeze of lemon and sea­son to taste. Add the chicken to the bowl and turn to coat. Rub 1 ta­ble­spoon of the oil over the beet­root and sea­son to taste. Wrap each in foil and roast for 45 min­utes or un­til ten­der when pierced with a skewer. Cool, then peel and roughly chop. Trans­fer the chicken to a non- stick bak­ing tray and bake in the oven for 15- 20 min­utes. Mean­while, cook the quinoa ac­cord­ing to the packet in­struc­tions. Steam the broc­coli. Mix all the broc­coli, beet­roots, sun­flower seeds, quinoa and herbs in a large bowl. Mix in the re­main­ing 2 ta­ble­spoons of the oil and the re­main­ing lemon juice and sea­son to taste. Ar­range the quinoa salad in 4 bowls and top each with a sliced chicken breast.

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