Beetroot, Chickpea & Tuna Salad
Serves 4
1x 450g can baby beetroot, drained & halved
2x 400g cans chickpeas, rinsed & drained
8 bocconcini, halved
2 vine ripened tomatoes, chopped
1 cup basil leaves
40g baby spinach leaves
1 tbsp lemon zest
2x 185g cans tuna, drained
1/4 cup olive oil
1 tsp harissa paste or Moroccan spice blend
1/4 cup lemon juice
1 tsp caster sugar
Place beetroot, chickpeas, bocconcini, tomato, basil, spinach, lemon zest & tuna in bowl & mix to combine.
Place oil, paste, juice & sugar in bowl & whisk to combine.
Spoon over salad to serve.
Pan-fried Lemon & Garlic Chicken
Serves 4
4x chicken breast fillets, trimmed
2 tbsp lemon-flavoured olive oil (or 2 tbsp olive oil & 1 tsp lemon juice)
2 cloves garlic, crushed
sea salt & cracked black pepper
2 bunches broccolini, blanched
2x 400g can cannellini beans, rinsed & drained
1 cup flat-leaf parsley leaves
1 small red onion, thinly sliced
2 tbsp lemon-flavoured olive oil, extra
2 tbsp white wine vinegar
Place chicken in bowl with oil, garlic, salt & pepper & toss to combine.
Heat large non-stick frypan over medium-high heat.
Add chicken & cook for 5 min each side or until cooked through.
Set aside & keep warm.
Add broccolini & beans to pan & cook for 1-2 min or until warmed through.
Place parsley, onion, extra oil & vinegar in bowl & toss to combine.
Arrange chicken, broccolini & beans on plate & top with parsley mixture to serve.
Char-grilled Chilli Jam Steak
Serves 2
2x 180g sirloin steaks, trimmed
1 brown onion, thickly sliced
olive oil, for brushing
sea salt flakes
2 tbsp chilli jam
1/2 cup whole-egg mayonnaise
1 tbsp chilli jam, extra
baby spinach leaves & thick chips, to serve
Heat char-grill pan or BBQ over high heat.
Brush steaks & onion with oil & sprinkle with salt.
Cook for 4 min each side.
Brush steak & onions with chilli jam & cook for further 30 sec for medium or until steak is cooked to your liking & onion is caramelised.
Combine mayonnaise & extra chilli jam & serve with steak, onion, baby spinach & chips.
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