CORIANDER WINGS WITH LENTIL SALAD

SERVES 4

45 ml (3 T) coriander seeds, toasted 5ml (1 t) sea salt flakes freshly ground pepper

8 chicken wings

15 ml (1 T) olive oil

3 carrots, scraped and diced

10 g fresh coriander, chopped 2 cans (410 g each) brown lentils,

rinsed and drained 15 ml (1 T) lemon juice

15 ml (1 T) olive oil salt and freshly ground pepper fresh herbs and plain yoghurt to serve

Preheat the oven to 200 °C. Put a wire rack on a baking sheet. Grease with nonstick spray.

1 Wings Use a mortar and pestle to pound the coriander seeds and mix with the salt and pepper. Rub the wings with the mixture.

2 Arrange the wings on the wire rack and drizzle the oil over. Bake for 20 minutes or until golden brown and done.

3 Lentil salad Mix the carrots, coriander, lentils, juice and oil. Season with salt and pepper. 4 Serve the wings with the lentil salad, fresh herbs and a scoop of plain yoghurt.

4 chicken breast fillets,

flattened with a meat mallet salt and pepper

250 ml (1 c) flour

250 ml (1 c) breadcrumbs

60 ml (¼ c) grated hard Italian cheese 2 eggs, whisked

60 ml (¼ c) milk

30 ml (2 T) olive oil

4 slices mozzarella cheese 2 garlic cloves, finely chopped 125 g bacon, fried until crisp lemon wedges to serve

Preheat the oven to 200 °C. Put a wire rack on a baking sheet and grease with nonstick spray.

1 Chicken Season the chicken fillets on both sides with salt and pepper and roll in the flour to coat.

2 Crumb coating Mix the breadcrumbs and cheese in a shallow bowl. In a separate bowl whisk together the eggs and milk. Dip 1 chicken fillet at a time in the egg mixture then roll in the crumb mixture. Chill for at least 15 minutes.

3 Arrange the chicken on the prepared wire rack, drizzle the oil over and bake for 20 minutes or until golden brown and done.

4 Topping Arrange the cheese, garlic and bacon on top of the chicken and bake for another 5 minutes or until the cheese has melted. Serve with lemon wedges.