This is a wonderfully simple dish. Ideal mid-week meal. Very easy, very healthy, and very tasty.
- 2 chicken breast fillets, halved horizontally
- 8 fresh sage leaves, or 1 t dried sage
- 100 g thinly sliced pancetta (or bacon)
- 2 T olive oil
- 3 spring onions, thinly sliced
- 1 garlic clove, crushed
- 400 g can lentils, drained and rinsed
- 150 g baby spinach leaves
- ¼ c fresh mint, chopped
Place 2 sage leaves (or a sprinkle of dried) along the length of each piece of chicken. Top with pancetta and secure with toothpicks.
Heat oil in frying pan over medium-low heat. Cook chicken for 3-5 minutes each side until cooked. Be careful not to overcook, breast meat dries and toughens very quickly. You can cook pancetta side down for longer as the pancetta will help to maintain moisture. Transfer to a plate.
Using the pan from the chicken, stir in spring onion, garlic and cook until just soft. Add lentils, spinach and mint, and cook until spinach wilts. Divide lentil mixture between plates and top with chicken. I serve with green vegetables and rice.
Recipe adapted from Australian Good Taste July 2012.
There aren’t many vegetables that I don’t like, but I have never been a fan of brussel sprouts. They are such odd little vegies, and odd plants – and with such a strong concentrated cabbage taste. As a kid we had them all too often. Steamed usually. As boring as possible.
But they are so healthy: full of anti-oxidents, vitamins C and K, folate, potassium… There had to be a recipe out there that would make them appealing. And for me, this is it!
- 500 g brussel sprouts, trimmed and cut in half
- 1 T olive oil
- 1 T butter
- 75 g ham or panetta, finely chopped
- 2 garlic cloves, crushed
- 150 g baby spinach
- ½ c chicken or vegetable stock
Cook brussel sprouts in large saucepan of boiling water until just tender. Rinse in cold water.
Heat oil and butter in large frying pan over medium heat. Stir in ham and garlic and cook for 2 minutes. Add brussel sprouts, spinach and stock. Mix to combine. Cook covered until spinach has wilted and brussel sprouts have softened slightly. Season to taste.
Adapted from Australian Good Taste July 2012.
This salad has a lovely combination of both flavour and texture. In summer I would serve this as the main meal with a slice of fresh crusty bread on the side. In winter I use it as a generous sized side dish with some poached or sauteed chicken and toasted sourdough bread.
The portions in this recipe are for a winter side dish.
- 100 g fresh mixed spinach and rocket leaves
- 1 bunch broccolini, steamed until just cooked
- 1/2 sm red onion, finely sliced
- 1 roasted capsicum, peeled and sliced thinly
- 3 lg pieces sun-dried tomato, finely diced
- 3 T toasted pepitas
- handful of pecans, chopped
- 50 g parmesan cheese, shaved
Mix all ingredients together. Add salad dressing just before serving. Use just enough dressing to lightly coat the salad.
- 2 T olive oil
- 1 1/2 T balsamic vinegar
- 1 t honey
- 1/2 t dried oregano
- salt, pepper to taste
Mix all ingredients well.