SUPERFOODS for everyone

The family will love these mouthwatering meals that pack a super-healthy punch!

WILD RICE, CHICKEN & MUSHROOM SALAD

SERVES 4 PREP 10 MINS COOK 1 HOUR COST $$$$$ F ¾ cup wild rice F 1 orange, finely grated zest, segmented F 2 tsp honey F 1 tbsp thyme leaves F 1 garlic clove, crushed F 2 tbsp olive oil F 2 small chicken breast supremes, skin on F 400g portobello mushrooms F 350g watercress, leaves picked F 1 medium red onion, thinly sliced FIG DRESSING F 3 dried figs, thinly sliced F ½ cup freshly squeezed orange juice F 1 tbsp red-wine vinegar 1 Preheat oven to moderate, 180°C. 2 Place rice in a medium saucepan with enough cold water to cover. Bring to the boil. Reduce heat to medium. Simmer 30 mins or until tender. Drain well. Rinse under cold water.

3 Combine grated zest, honey, thyme, garlic and half the oil in a large bowl. Add chicken, toss to coat in marinade. Toss mushrooms in remaining oil. Season. Arrange chicken mixture and mushrooms on an oven tray.

Roast 25 mins or until just cooked through. Remove chicken. Rest, covered, 5 mins. Thinly slice.

4 FIG DRESSING Place figs and juice in a small saucepan. Bring to the boil. Reduce heat to low. Simmer, covered, 5 mins. Stir in vinegar. Cool.

5 Combine rice with half dressing. Top with chicken, mushrooms, watercress, onion and orange segments. Serve drizzled with remaining dressing.