CHICKEN & WHITE BEAN BURRITOS WITH HERB DRIZZLE
SERVES 4 PREP 15 MINS COOK 15 MINS
◆ 2 tbsp olive oil
◆ 600g chicken breast fillets, thinly sliced
◆ 1 red onion, finely chopped
◆ 2 x 400g cans white beans, drained, rinsed
◆ 375g jar mild tomato salsa
◆ 8 tortilla wraps
◆ 1 cup grated tasty cheese
◆ 120g salad leaves SALSA VERDE
◆ ¼ cup olive oil
◆ ½ cup finely chopped coriander
◆ ¼ cup finely chopped parsley
◆ 1 tsp finely grated lime rind
◆ 2 tbsp lime juice
◆ 1 garlic clove, crushed
1 Preheat oven to 220°C. Heat oil in a large, nonstick frying pan over high
heat. Add chicken, in two batches, and cook, stirring occasionally, 2-3 mins until chicken is just cooked. Remove chicken from pan.
2 Add onion to same pan and cook, stirring, until soft. Return chicken to pan with beans and ½ cup of the tomato salsa. Stir until hot.
3 Divide chicken mixture among tortillas. Roll up tortillas to enclose filling and place, seam-side down, in a rectangular ovenproof dish. Pour over remaining tomato salsa. Sprinkle with cheese.
4 Bake 10-15 mins until cheese is melted.
5 SALSA VERDE Meanwhile, combine all ingredients with remaining oil in a small bowl.
6 Serve burritos with salad leaves and salsa verde.
SERVES 4 PREP 10 MINS COOK 20 MINS
◆ 1 tbsp olive oil
◆ 4 x 150g pieces skinless salmon fillet, bones removed
◆ 440g eggplant, cut into 1.5cm cubes
◆ 1 garlic clove, crushed
◆ 2 tbsp drained baby capers
◆ ¼ cup raisins
◆ 2 tbsp red wine vinegar
◆ 400g can chopped tomatoes
◆ 300g risoni
◆ 2 tbsp pine nuts, toasted
◆ 2 tbsp finely chopped parsley
1 Heat oil in a large, non-stick frying pan over medium to high heat. Add salmon and cook 2-3 mins each side or
until cooked to your liking. Remove salmon from pan and cover to keep warm.
2 Add eggplant to same pan and cook, stirring occasionally, 5-6 mins until browned. Stir in garlic, capers and raisins. Cook, stirring, 30 secs until fragrant. Reduce heat.
3 Stir in vinegar and simmer until liquid is reduced by half. Add tomatoes. Simmer a further 5 mins until slightly thickened. Season to taste.
4 Meanwhile, cook risoni in a large saucepan of boiling, salted water, following packet directions, until tender. Drain.
5 Serve risoni topped with salmon and eggplant mixture. Sprinkle with nuts and parsley.