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Warm herbed chicken & houmous grain salad
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25g pack flat leaf parsley, finely chopped
½ tsp ground turmeric
Grated zest and juice of 1 lemon
1 chicken breast fillet
1 tsp olive oil
400g can essential Waitrose Chick Peas, drained and rinsed
1 small clove garlic
1 tbsp tahini paste
220g pack Tilda Super
Grains With Cranberries & Pumpkin Seeds
¼ cucumber, diced
½ red onion, thinly sliced
1. Place the parsley in a small food processor and whizz until finely chopped. Transfer half the parsley to a shallow dish and stir in the turmeric, lemon zest and half the lemon juice. Cut the chicken breast in half horizontally and add to the marinade, turning to coat well.
2. Brush a non-stick griddle or heavy-based frying pan with oil. Cook the chicken for 4-5 minutes on each side until completely cooked through with no pink meat.
3. Meanwhile, add the chick peas and the garlic to the parsley in the food processor, whizz until finely chopped. Add the tahini, remaining lemon juice and 2-3 tbsp cold water and whizz again until smooth.
4. Microwave the grains as per pack instructions then divide between 2 bowls. Slice the chicken and place on top with the cucumber and parsley houmous. Scatter over the red onion and serve.
Cook’s tipIf preferred, make half the quantity of houmous and scatter the remaining chick peas on top for extra bite.
Typical values per serving:
1 of your 5 a day / low in saturated fat
This recipe was first published in December 2017.
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