Let’s go to THE MED !
CHICKEN WITH ZUCCHINI ‘NOODLES’, FETA AND SALSA VERDE
SERVES 4 PREP AND COOK: 35 MINS
4 chicken breast fillets (800g), halved horizontally
1 tblsp extra virgin olive oil
5 medium zucchini (500g)
⅓ cup (25g) flaked almonds, toasted
100g goat’s feta, crumbled
¼ cup fresh flat-leaf parsley leaves
SALSA VERDE
½ cup coarsely chopped fresh flat-leaf parsley
¼ cup coarsely chopped fresh basil
1 clove garlic, crushed
2 tsps baby capers
1 tsp Dijon mustard
¼ cup (60ml) extra virgin olive oil
2 tsps red wine vinegar
1 Season chicken with salt and pepper. Heat oil in a large frying pan over medium-high heat. Cook chicken, in batches, for 4 minutes on each side or until browned and cooked through. Transfer to a plate. Stand, covered loosely with foil.
2 Meanwhile, using a vegetable spiraliser (see tip), cut zucchini into noodles.
3 To make salsa verde, combine herbs, garlic and capers in a small bowl; whisk in mustard, oil and vinegar until thickened. Season to taste. (Makes ⅔ cup.)
4 Top zucchini with chicken, spoonfuls of salsa verde, almonds, feta and parsley. Serve with the remaining salsa verde.
Great idea
A spiraliser is a kitchen gadget that cuts vegetables into long thin spirals. If you don’t have one, you can use a mandoline or V -slicer, or cut by hand.
See page 20 for everything you need
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