BalanceSeptember2016 - 45

MEA L SHA RING CHICKEN ZA'ATAR SKEWERS Serves 6 * 1kg chicken thighs, boneless and skinless * 2 red Romano peppers, cut into chunks * 2 courgettes, cut into chunks * Extra virgin olive oil, for drizzling QUICK AND TASTY For the marinade: * 3tbsp za'atar * 1tsp dried chilli flakes * 1tbsp honey * 2tbsp dried mint * 3 cloves of garlic, crushed * Zest of 1 lemon * 2tbsp olive oil * 400g fresh white fish, deboned and deskinned * Juice and zest of 2 limes * 400ml coconut milk * 140g cucumber, deseeded and diced * 1 mild red chilli, deseeded and diced * 1 mild green chilli, deseeded and diced * 2 spring onions, sliced * Fresh coriander * 1tsp sea salt flakes Chop the white fish into 1cm dice and squeeze the lime juice over them. Leave in the fridge for 10 minutes (no longer), while you chop the rest of the ingredients. Gently combine the fish and lime juice with the coconut milk and stir in the salad ingredients, saving some to garnish. Check for seasoning and add the coriander, salt or lime juice if needed. Divide between 6 glass tumblers or small bowls. Top with sprinkling of the salad and serve. HOLIDAY AT HOME Preheat the grill as hot as it goes. Thread the chicken on to metal skewers with the vegetables, then place on a baking tray and brush with olive oil. Grill for 6-8 minutes each side. This will create a lot of smoke and crackles. WIN! COCONUT CEVICHE Serves 6 Mix the marinade ingredients together in a large bowl. Cut each chicken thigh into 3 or 4 pieces and add to marinade. Stir well, then either leave for a few hours or keep in the fridge overnight in a ziplock bag. A TREAT FOR AUTUMN KENWOOD SPIRALIZER FGP200WG RRP - £49.99 Create low carb 'pasta' dishes from fruit and vegetables that even the fussiest eaters will enjoy! kenwoodworld.com/uk Visit balance.media to enter CARROT SLAW Serves 6 * 100g pumpkin seeds * 100g fine green beans * 300g mixed heirloom carrots * 1 candy beetroot * 1 golden beetroot * 150g spinach, finely sliced * 3 spring onions, sliced * 1 red Romano pepper, cut into long strips For the dressing: * 10g ginger, peeled and grated * 2tbsp sesame oil * 2tsp fish sauce * 1tsp honey * Juice and zest of 1 lime Make the dressing by putting all the ingredients into a jam jar and shaking vigorously. Toast the pumpkin seeds in a large, dry frying pan on a medium heat, shaking so they turn over. They are done when they begin to puff, pop and change colour. Remove from the pan and leave to cool. Blanch the green beans in a large pan September 2016 BALANCE of boiling water for 2 minutes, then refresh in ice cold water. Peel the carrots and beetroot and chop into fine julienne strips. I use a mandolin with a julienne setting, but you could try shaving off long strips with a peeler and slice these to get pretty strips. Combine all the salad ingredients with the dressing and sprinkle the pumpkin seeds over the top. 45 http://www.kenwoodworld.com/uk

Table of Contents for the Digital Edition of BalanceSeptember2016