CUMIN AND CORIANDER CHICKEN KEBAB WITH HOUMOUS SALAD

SERVES 4 INGREDIENTS For the chicken

1 tbsp olive oil

1 tsp ground cumin

1 tsp ground coriander

½ lemon, zest and juice

1 clove garlic, finely grated

300g chicken breast, cut into bite size pieces

For the houmous

200g can chickpeas, drained

1 clove garlic

1 tbsp extra virgin olive oil

1/2 lemon, juiced

For the salad

1 tbsp extra virgin olive oil 1 tsp pomegranate molasses ½ lemon, juiced ¼ white cabbage, finely shredded

¼ red cabbage, finely shredded

Small bunch parsley, roughly chopped

Small bunch dill, roughly chopped

1 tbsp pomegranate seeds Preheat the grill to high. Mix the olive oil, cumin, coriander, lemon zest and juice, garlic and seasoning in a bowl then add the chicken and mix well to coat. Leave to marinate in the fridge.

Add the chickpeas, garlic, extra virgin olive oil, lemon juice and some seasoning to a food processor and blitz until smooth, adding a splash of water if needed. For the salad, whisk the extra virgin olive oil, pomegranate molasses, lemon juice and some seasoning together in a bowl then add the cabbage and herbs and mix well.

Thread the chicken pieces on to 4 skewers and grill for 6-8 minutes, turning halfway through, until cooked through and golden.

Divide the salad and houmous between 4 plates then top with the skewers and scatter over the pomegranate seeds.

Higher-calorie: Add 100g cooked bulgar wheat to salad and one wholemeal flatbread per serving.