Superb Suppers

Ingredients

• 1 tbsp tamari

• 1 tsp medium curry powder

• ¼ tsp ground cumin

• 1 garlic clove, finely grated

• 1 tsp clear honey

• 2 skinless chicken breast fillets 

• 1 tbsp crunchy peanut butter 

• 1 tbsp sweet chilli sauce

• 1 tbsp lime juice

• sunflower oil, for wiping the pan

• 2 Little Gem lettuce hearts, cut into wedges

• ¼ cucumber, halved and sliced

• 1 shallot, halved and thinly sliced

• coriander, chopped

• seeds from ½ pomegranate

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Method

• STEP 1

  Pour the tamari into a large dish and stir in the curry powder, cumin, garlic and honey. Mix well. Slice the chicken breasts in half horizontally to make 4 fillets in total, then add to the marinade and mix well to coat. Set aside in the fridge for at least 1 hr, or overnight, to allow the flavours to penetrate the chicken.

• STEP 2

  Meanwhile, mix the peanut butter with the chilli sauce, lime juice, and 1 tbsp water to make a spoonable sauce. When ready to cook the chicken, wipe a large non-stick frying pan with a little oil. Add the chicken and cook, covered with a lid, for 5-6 mins on a medium heat, turning the fillets over for the last min, until cooked but still moist. Set aside, covered, to rest for a few mins.

• STEP 3

  While the chicken rests, toss the lettuce wedges with the cucumber, shallot, coriander and pomegranate, and pile onto plates. Spoon over a little sauce. Slice the chicken, pile on top of the salad and spoon over the remaining sauce. Eat while the chicken is still warm.

Ingredients

• 4 large vine tomatoes, cut into irregular wedges

• 1 cucumber, peeled, deseeded, then roughly chopped

• ½ a red onion thinly sliced

• 16 Kalamata olives

• 1 tsp dried oregano

• 85g feta cheese, cut into chunks 

• 4 tbsp extra virgin olive oil

• Grilled Chicken (optional)

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• Tzatziki Dressing

• Combine a 250g pot Greek yogurt; ½ a cucumber, peeled, deseeded, then coarsely grated; 1 garlic clove, crushed; 3 tbsp chopped dill; 2 tsp white wine vinegar; a pinch of sugar and some salt in a bowl and mix well. Chill for 1 hr if time permits. For a twist, try adding chopped mint instead of the dill.

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Method

• STEP 1

  Place 4 large vine tomatoes, cut into wedges, 1 peeled, deseeded and chopped cucumber, ½ a thinly sliced red onion, 16 Kalamata olives, 1 tsp dried oregano, 85g feta cheese chunks and 4 tbsp Greek extra virgin olive oil in a large bowl.

• STEP 2

  Lightly season, then serve with grilled chicken & tzakziki dressing

Ingredients

For the salad

• 200g bag large cooked prawns

• 1 large ripe avocado, halved, peeled and sliced

• 200g punnet cherry tomato, halved

• 4 spring onions, finely sliced

• 1 romaine lettuce, shredded

• 2 tbsp olive oil

• juice ½ lemon

For the dressing

• 3 tbsp mayonnaise

• 2 tbsp ketchup

• juice ½ lemon

Ingredients

• 400g lean pork shoulder, cut into 2cm chunks

• 1 tbsp olive oil

• ½ tbsp dried oregano

• 1 lemon, zested and juiced

• ½ tsp hot paprika

• 100ml fat-free yogurt

• 1 small garlic clove, grated

• ½ cucumber, trimmed and grated

• 2 red peppers, deseeded and cut into chunks

• 2 Little Gem lettuce, leaves separated

• chilli sauce, to serve (optional)

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Method

• STEP 1

  Put the pork in a large bowl with the oil, oregano, lemon zest and juice and paprika as well as a good pinch of salt. Toss everything together to combine and leave to marinate for 10 mins.

• STEP 2

  Combine the yogurt, garlic and cucumber together in a bowl. Season with salt and set aside.

• STEP 3

• Heat the grill to high. Thread the marinated pork and the peppers on four metal skewers, alternating between the pork and peppers as you go. Place on a non-stick baking sheet and grill for 3-4 mins on each side, or until cooked through and golden brown.

• STEP 4

• Serve with the lettuce, yogurt mixture and chilli sauce

Ingredients

For the salad

• 250g new potatoes, sliced

• 160g French beans, trimmed

• 2 wild salmon fillets

• 80g salad leaves

• 4 small clementines, 3 sliced, 1 juiced

• handful of basil, chopped

• handful of coriander, chopped

For the dressing

• 2 tsp sesame oil

• 2 tsp tamari

• ½ lemon, juiced

• 1 red chilli, deseeded and chopped

• 2 tbsp finely chopped onion (¼ small onion)

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• Steam the potatoes and beans in a steamer basket set over a pan of boiling water for 8 mins. Arrange the salmon fillets on top and steam for a further 6-8 mins, or until the salmon flakes easily when tested with a fork.

• STEP 2

  Meanwhile, mix the dressing ingredients together along with the clementine juice. If eating straightaway, divide the salad leaves between two plates and top with the warm potatoes and beans and the clementine slices. Arrange the salmon fillets on top, scatter over the herbs and spoon over the dressing. If taking to work, prepare the potatoes, beans and salmon the night before, then pack into a rigid airtight container with the salad leaves kept separate. Put the salad elements together and dress just before eating to prevent the leaves from wilting.

Ingredients

• 3 tbsp extra virgin olive oil

• 2 tbsp lemon juice

• 1 tsp wholegrain mustard

• 100g baby rocket leaves

• 1/2 red onion, very finely sliced

• 2 avocados, sliced

• Walnuts, to sprinkle

Method

• Step 1

  Preheat oven to 180C or 160C fan-forced. Spread walnuts on an oven tray. Cook for 5 mins, or until lightly toasted. Cool and roughly chop.

• Step 2

  Combine oil, lemon juice and mustard in a small screw top jar. Shake to combine. Season to taste.

• Step 3

  Combine rocket and onion in a serving dish. Drizzle with a little dressing, and toss to combine. Top with avocado, and drizzle with remaining dressing. Scatter over walnuts.