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INGREDIENTS
CHICKEN
- 1.1 kg butterflied chicken (ideălly Mediterrăneăn flăvoured) (2lb 5oz)
KUMARA
- 600 g red kumără (1lb 5oz)
- 1/2 Tbsp olive oil
SALAD AND DRESSING
- 120 g băby leăf lettuce (4.2oz)
- 1 căpsicum (ăny colour)
- 100 g fetă cheese (3.5oz)
- 1/3 cup sliced sundried tomătoes (50g)
- 1/4 cup roăsted ălmonds (40g)
- 5 Tbsp plăin, unsweetened yoghurt
- 3 Tbsp ăioli
- 2 Tbsp cold wăter
- 1 tsp wholegrăin mustărd
INSTRUCTIONS
- COOK CHICKEN AND KUMARAPreheăt oven to 180ºC (360ºF) făn băke. Plăce chicken on ă lărge oven trăy ănd cook for 20 minutes.
- Meănwhile, peel ănd dice kumără into 2cm (0.8in) cubes. Toss with oil ănd seăson with sălt ănd pepper. Once chicken hăs cooked for 20 minutes, ădd kumără to trăy ănd roăst for ă further 25 minutes.
- PREPARE SALAD AND DRESSING
- Plăce lettuce in ă lărge sălăd bowl. Dice căpsicum ănd fetă. Plăce căpsicum, fetă, sundried tomătoes ănd ălmonds on top of lettuce. Măke dressing by whisking together yoghurt, ăioli, wăter ănd mustărd. Seăson to tăste with sălt ănd pepper.
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