Hummus, chicken, matbucha, Israeli salad

PLEASE CLICK CENTRE OF IMAGE TO BEGIN VIDEO TUTORIAL.

READY IN: 15 MINS

INGREDIENTS‭:‬

Chicken maryland fillet

Matbucha sauce with chickpeas

Hummus

Pita (use ½ supplied)

Cucumber (use ½ supplied)

Tomato (use ½ supplied)

Red onion (use ⅓ supplied)

Dill (use ½ supplied)

 

PANTRY STAPLES‭:‬ Cooking oil, salt

YOU’LL NEED‭:‬ Frying pan, knife, chopping board, bowl

ALLERGENS‭:‬ Onion, sesame, wheat, gluten, yeast

These instructions are to serve two people. When cooking for one, four or six the same techniques apply but the preparation and cooking times may change slightly.

 

METHOD:

1. Prepare the produce: Wash the vegetables. Dice the cucumber, tomato and onion into  1cm pieces. Pick the dill leaves. Slice the chicken into 1-2cm slices.

2. Cook the chicken: Heat a splash of oil in a frying pan over high heat. Add the chicken, sprinkle a little salt. Cook for 2 minutes each side or until lightly coloured. Add the matbucha sauce and reduce the heat to medium. Cook for another 5 minutes or until the chicken is cooked through.

3. Make the salad: Meanwhile, combine the tomato, cucumber and onion in a bowl. Drizzle a little oil and a pinch of salt over the salad.

4. Heat the pitas: Warm the pitas on a preheated frying pan, in an oven or directly over a gas flame. Cut in half.

5. To serve: Swirl the hummus on the plate. Place the chicken mix on the plate. Top with the dill. Serve with the pitas and salad.

For downloadable pdf version, click here.