CUMIN-SCENTED CHICKEN WITH PEAR SALAD AND WAL­NUT YO­GHURT

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Roasted veg­eta­bles ❚ beet­root, scrubbed and diced 1.5cm ❚ 1 car­rot, quar­tered length­ways and cut into thirds width­ways ❚ tea­spoon oil, for cook­ing (or use spray oil) ❚ 11⁄2 tea­spoons water Wal­nut yo­ghurt ❚ 1 tea­spoon chopped wal­nuts ❚ 2 ta­ble­spoons yo­ghurt ❚ Pinch of chicken spice (op­tional) Pear salad ❚ 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

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