CRISPY POTATO green shakshuka
Make weeknights easy for yourself by enlisting these Dinner Revolution meals, made for Snuggling up on an autumn night. There are shortcuts galore — like bought garlic bread for croutons - while still knocking your socks off with flavour! This shakshuka is a case in point. Microwave veg is the trick to the quickest crispy potatoes then load up with greens and eggs.
autumn chicken harvest salad
serves 4
prep & cooking 1 hour 5 mins
70g (⅓ cup) red quinoa, rinsed
2 tbs chopped fresh tarragon leaves
125ml (½ cup) olive oil
2½ tbs Dijon mustard
700g sweet potato, unpeeled, halved lengthways
2 red onions, cut into thick wedges
2 chicken breast fillets
2 tbs fresh lemon juice
60g baby rocket
1 red apple, thinly sliced (see tip) 60g (⅓ cup) roasted almonds, chopped
2 tbs pomegranate arils
secret ingredient
Use red or white quinoa - we just love the pop of colour!
Cook the quinoa in a small Place the chicken and remaining tarragon mixture in a bowl. Toss to coat. Heat 1 tbs remaining oil in an ovenproof non-stick frying pan over high heat. Cook the chicken for 2-3 minutes each side or until golden. Place the pan in oven with the tray and roast for 15 minutes or until the chicken is cooked through and the vegetables are golden. Whisk together the lemon juice, remaining oil and mustard in a jug. Season. Arrange the rocket and apple on a serving platter. Thickly slice the chicken and add to platter. Top with the quinoa and roast vegetables. Drizzle over the dressing and sprinkle with almonds and pomegranate arils to serve.
