Method

Step 1

Preparation: Preheat the oven to 200°C. Prepare all ingredients as indicated above.

Step 2

Lemon: Using the fine side of the box grater, grate the peel to create zest. Cut in half and juice.

Step 3

Cucumber ribbons: Trim ends. Use a vegetable peeler to carefully slice the cucumber lengthways into long, thin ribbons. When you reach the seeds, turn the cucumber and repeat on the other sides. Discard the core.

Step 4

Marinade: Mix together yoghurt, Advieh Spice Mix, salt and pepper. Add the chicken and mix well. Set aside to marinate.

Step 5

Roast tomatoes: Place the tomatoes on a tin foil lined baking tray, drizzle with olive oil and season with salt and pepper. Mix and arrange skin-side down in a single layer. Roast for 15-20 minutes, until softened and lightly browned.

Step 6

Shredded coconut: Place a small pan on high heat and dry toast the shredded coconut until browned, for 1-2 minutes. Keep shaking the pan so it doesn’t burn, set aside when done.

Step 7

Dressing: Mix together the lemon zest, HALF the lemon juice, salt and pepper and slowly whisk in a good glug of olive oil. Set aside.

Step 8

Chicken fillets: Place a pan on medium-high heat with a drizzle of olive oil and a knob of butter. When the butter has melted, add the onion with a pinch of salt and cook for 5 minutes. Then add the marinated chicken and cook for 5 minutes until cooked through, stirring every so often. Mix in a little lemon juice and season with salt and pepper to taste.

Step 9

Salad: In a bowl, mix together the Swiss chard and cucumber ribbons. Pour over the dressing and mix through. Top with roasted cherry tomatoes.

Step 10

Serve the chicken topped with toasted shredded coconut and serve the salad on the side.