FETA, BABY KALE AND
BEET FATTOUSH
PREP TIME: 20 MINS
COOK TIME: 10 MINS
SERVES 6 (AS AN ENTREE)
1 small wholemeal pita bread
1 tsp nigella seeds or toasted
sesame seeds
80g small kale leaves, inner
stem removed, torn into
small pieces
400g pre-cooked baby
beets, chopped
4 green shallots, sliced
1 small bunch dill, leaves picked,
roughly chopped
150g low-fat feta, crumbled
Dressing
Juice of 1 lemon
1 Tbsp fresh orange juice
1 Tbsp extra virgin olive oil
2 tsp honey
1 tsp nigella seeds
1 /2 tsp ground sumac
Pinch ground cinnamon1 Preheat oven to 180°C (fan-
forced). Line a baking tray with
baking paper. Spray pita bread
on both sides with cooking spray
and sprinkle with nigella seeds.
Bake for 10 minutes, turning
once, until bread is golden
and crisp. Set aside to cool.
2 To make dressing, whisk all
ingredients in a small bowl.
3 Arrange kale, beets, green
shallot, dill and feta on a large
serving platter. Break pita into
pieces and scatter over salad.
Drizzle over dressing and toss
gently to combine. Serve.JERK ROAST CHICKEN
PREP TIME: 30 MINS
(+ 2 HOURS MARINATING)
COOK TIME: 1 HOUR 40 MINS
SERVES 6 (AS A MAIN)1.5kg whole free-range chicken,
excess fat removed
2 red onions, halved, cut
into wedges, leaving the
root intact
2 red capsicums, deseeded,
chopped into chunks
350g orange sweet potato,
peeled, cut into chunks
1 /2 x 400g can no-added-salt black
beans, rinsed and drained
1 tsp cornflour or gluten-
free cornflour400ml can Carnation Light &
Creamy Evaporated Milk
1 tsp coconut essence (optional)
100g (1/2 cup) SunRice Doongara
Low GI White Rice, cooked
following packet directions,
to serveJerk paste
1 red onion, chopped into
large chunks
5 cloves garlic, peeled
1 small red chilli, seeds left intact
3 long green chillies, deseeded
1 bunch coriander, stalks
roughly chopped, and leaves
reserved, to serve
1 large bunch thyme, leaves picked
Zest and juice 2 limes (save the
juiced halves for the chicken)
3 tsp honey
1 Tbsp olive oil, plus 1 tsp extra oil
Pinch ground nutmeg
1 tsp ground allspice1 To make jerk paste, put
all ingredients in a small food
processor and blend to a fine
puree, adding a splash of water
if needed. Tie chicken legs
together if you like, and put in
a large ovenproof and stoveproof
roasting pan. Pour over jerk paste
and rub all over outside and inside
of chicken. Stuff cavity with juiced
lime halves and cover tray with foil.
Place in fridge for a minimum of
2 hours, or up to 48 hours, to
allow flavours to develop.
2 Preheat oven to 180°C (fan-
forced). Place chicken in oven.
Roast for 45 minutes. Remove
chicken from oven and remove
foil. Carefully lift chicken onto
a plate, pouring any juices from
cavity back into tin. Add onion,
capsicum and sweet potato to
pan. Toss to coat in any jerk paste.
Place chicken on top of vegies
and drizzle with extra 1 tsp olive
oil. Reduce oven to 160°C (fan-
forced). Return to middle shelf ➤Feta, baby kale and beet fattoush Jerk roast chickenfood for mum