Normally you can attribute the success of a dish to a particular ingredient. This however lets every ingredient share the stage. You can leave out one or more of the ingredients but each one adds its own voice to the choir.
Using my last salad post as a base, (Check it out HERE) make it a full lunch or dinner with these other amazing flavours. Grilled Chicken gives this the protein to fill you up. Pesto adds a whole new dimension to the original flavour of the salad. Then, my favourite bit, toasted cumin seeds and pine nuts. That flavour from the fennel seeds really boosts the overall outcome of this pretty healthy, quick lunch or dinner.
What do you need
1x chicken breast
1tsp cumin seeds
25g pine nuts
1 tbsp pesto
Handful of spinach or rocket (or both)
1x pre cooked beetroot
5 sun dried tomatoes halved
40g feta cheese
What you need to do
Bash your chicken breast between some cling film to make it nice and even, around 1 cm thick would be good. Season it with a little salt and pepper and then drizzle it with a little olive oil. Add the breast to a hot pan and cook for around 4 minutes on each side (this can obviously vary, just make sure your chicken is white all the way through and there are no pink bits left inside).Once it is cooked through remove it to a plate and leave it to rest.
While the chicken cooks away heat another small pan and add the cumin seeds and pine nuts. Toast them for around a minute. You are not trying to cook them and you don't want to burn them so keep an eye out. All this does is release the aromatic oils and smells out of them both to make them taste amazing.
In a small bowl mix the pesto and lemon juice together.
Now to plate up just toss the spinach and rocket onto a plate and scatter over the beetroot, sun dried tomatoes, pine nuts and cumin seeds. Crumble the feta cheese over everything. Slice your chicken breast into strips and lay on top and drizzle over the lemon pesto.
Bored of lettuce, tomato and cucumber salads? Me too. Try this.
Beetroot, its the vegetable equivalent to Marmite. And like Marmite, I absolutely love it. Couple that with one of the best flavours in the world, sun dried tomatoes, and you have an amazing salad. Spinach and rocket make the bed, on top of that bed lay the super sexy sundried tomatoes and beautiful beetroot. Adorning the top is a scattering of fabulous feta which is by far my favourite cheese at the moment. Drizzle a little olive oil and a touch of salt and pepper and you have a salad that will knock the socks off your usual, dull, lifeless bowl of iceberg, tomato and cucumber.
Lamb, just using it instead of beef gives you such a rich flavour. Soft aubergines and a mouthwatering creme fresh and Parmesan topping will have you wishing you made enough for thirds.
When I think of Moussaka I think of Greece. It does however, like most dishes, have many variations. Across the Balkans for instance it is more likely to see potatoes instead of aubergine, and to use pork mince over lamb. In Turkey the dish is not layered instead the eggplant, green peppers, tomatoes, onions, and minced meat are sauteed together and served with pilaf and tzatziki. Across the Eastern Mediterranean the dish varies so much it can become unrecognisable. The Greek version has three layers cooked separately then assembled and baked together.
Cook the onion in some oil for a few minutes before adding the carrot and grated garlic. Before the garlic browns add the lamb mince and cinnamon stick. Cook the Lamb until it has browned, then add your chopped tomatoes. Leave to simmer for 20 minutes adding a little seasoning and a little sugar if you are feeling a bit naughty. While it is cooking, drizzle some olive oil over your aubergine slices and season Grill them for around 10 minutes on either side.
This is where we assemble the moussaka, Remove the cinnamon stick from the lamb mixture and pour into an oven proof dish. Spread your grilled aubergine slices over the top. Then spoon on the Creme fraiche and spread it evenly over the top. Grate over the parmasan and grill it until you get that amazing brown crispy top. Remove it from the grill and then cut the last garlic clove in half and rub it over your sliced ciabatta. Grill it till nice and crisp. While it is grilling toss the rocket in some Extra Virgin Olive oil and salt and pepper. Serve together and enjoy these amazingly simple flavours.
This meal was from our HelloFresh box www.hellofresh.co.uk