recipes

Whipped feta cheese dip with roasted tomatoes with honey mustard chicken and edamame bean quinoa

Serves:

2022-04-16

Ingredients

For the whipped feta

  • 300g feta cheese
  • 2-3 tbsp. olive oil
  • Salt and pepper
  • Handful cherry tomatoes
  • 1 small baguette, sliced and toasted
  • Fresh basil leaves and oil to garnish

For the chicken

  • 4 boneless and skinless chicken thighs
  • 1 tbsp. olive oil
  • 2 tbsp. mustard with honey (Maille)
  • 2 cloves garlic, finely chopped
  • 1 tsp fresh thyme leaves
  • Salt and pepper to taste

For the quinoa salad

  • 150g quinoa seeds, rinsed
  • 300ml hot chicken stock (Knorr)
  • Few kale leaves, stalks removed
  • 1 red apple, cored, quartered and sliced
  • 100g frozen edamame beans
  • 2 tbsp. toasted pine nuts (Lamb brand)
  • 3 tbsp. olive oil
  • 1 tbsp. balsamic vinegar

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Method

In a bowl mix together the oil, mustard, garlic, thyme leaves and season with salt and pepper. Cut slits in the chicken flesh and rub into the marinade. Sit for 15 minutes before frying in a hot pan. Meanwhile, cook the quinoa seeds in the hot stock for 15 minute with the edamame beans. Blanch the kale leaves and place into a bowl with the cooked quinoa and beans. Add the olive oil and balsamic, season with salt and pepper and mix together well. Serve in a large bowl with the toasted pine nuts and sliced red apple on top. At the same time, drizzle the cherry tomatoes with oil, season with salt and pepper and roast in the oven for 10 minutes. To make the whipped feta just place into a food processor and blitz together with 2 tbsp. olive oil and salt and pepper to a cream. Spoon into a bowl and serve with the roasted tomatoes on top, drizzle with olive oil and decorate with basil leaves and the toasted baguette. Finally serve all 3 dishes together on 1 large platter.

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