30
The ultimate warm Mediterranean salad
Serves 4
Ingredients:
2 boneless, skinless chicken
breasts
2 tbsp fresh thyme leaves
2 tbsp extra virgin olive oil
Juice of
1
/
2
lemon
1 garlic clove, crushed
Salt and freshly ground black
pepper
4 ripe slicing tomatoes
100 g (3
1
/
2
oz) garlic and
coriander couscous
60 g (2
1
/
2
oz) pistachio nuts,
roughly chopped
2 spring onions
1 tbsp chopped fresh parsley
Method:
1. Place the chicken breasts in a shallow dish.
Bruise the thyme leaves in a pestle and
mortar to release the flavour, then mix with
the olive oil, lemon juice and garlic. Season
with salt and pepper, cover and leave to
marinate for at least four hours or overnight.
2. Drain and discard the marinade. Place the
chicken breasts in a perforated container
and steam at 100°C for 5–6 minutes,
depending on thickness. Meanwhile, prepare
the tomatoes by placing them stem side
down on the chopping board and cutting a
slice off the top of each (keep to use as a
lid). Scoop out the seeds.
3. Cover the couscous with boiling water and
allow to absorb the moisture. Finely dice the
chicken breast, and mix with the pistachio
nuts, spring onions, chopped parsley and
couscous. Season well. Stuff the tomato
halves with the mixture, pressing down well.
Place the lids on the tomatoes and stand on
a perforated tray. Steam at 100°C for 1–2
minutes. Remove the skins and serve with
fresh salad leaves.
