Recipe of the Month

Lime, Chilli & Coriander Grilled Chicken with Toasted Spiced Chickpea Salad

Recipe from Mark Popkiewicz

Serves – 2

Difficulty Level – Moderate

Spring is here and Summer will soon be just around the corner, so here is a recipe that is perfect for al fresco dining.  The salad is quick and easy to put together as is the chicken, which you can cook on the BBQ.  Put together a big bowl of salad and you will have plenty for a get together with friends and family, obviously tweak the recipe depending on how many you will be entertaining!

Ingredients for chicken and marinade

Chicken breast (butterflied) – x 2

Olive Oil – x 2 tbsp

Small bunch of coriander, roughly chopped – 1/2 (reserve the other half for the salad)

Chilli Flakes – 1/2 tsp

Juice of a lime

Method

In a small bow, mix together the olive oil, lime juice, chopped coriander and chilli flakes (the marinade should thicken), pour this over the chicken breasts and ensure they are evenly coated and then put in the fridge.  I would usually do this about an hour before I am going to cook the dish.

When the chicken has had time to marinade, heat a griddle pan and when smoking hot add the chicken and cook for several minutes each side.  As there is olive oil in the marinade there is no need to add further oil to the pan.  Whilst the chicken is cooking we can then get on with making the salad.

Ingredients for chickpea salad

Ground Cumin – 1 tsp

Sweet Smoked Paprika – 1 tsp

Sea Salt Flakes – 1/2 tsp

Fennel Seeds – 1 tsp

Olive Oil – x 2 tbsp

Chickpeas – 400g can, drained

Large Carrot – peeled and shredded with a vegetable peeler

Mint Leaves – 1 tbsp finely chopped

Coriander – the remaining reserved half

Halloumi – 100g, grated

Lemon Juice – 2 tbsp

Honey – 1 tsp

Chilli Flakes – 1/2 tsp

Method

Heat a large non stick pan over a high heat.  Add 1 tbsp of olive oil, cumin, paprika, salt and fennel seeds and cook for around 2 minutes or until fragrant.  Add the chickpeas, stir and cook for 5 to 10 minutes until the chickpeas are toasted and coated in the spices.

Place the carrot, remaining coriander, mint, halloumi, lemon juice, honey and 1 tbsp of olive oil into a bowl and toss to combine.

Plate up your cooked chicken and divide the chickpea salad between two plates.