Serves 4 (Prep and cooking time 1 hour)
INGREDIENTS
- 400g chicken breast fillets
- 1/3 cup (80ml) olive oil
- 2 teaspoons sesame seeds
- 2 teaspoons nigella seeds
- 1 teaspoon ground turmeric
- 1 teaspoon garam masala
- ½ teaspoon ground white pepper
- 1 teaspoon sea salt
- 500g Brussels sprouts, trimmed, halved
- 300g cavolo nero (Tuscan cabbage), trimmed, leaves torn
- 400g canned chickpeas (garbanzo beans), drained, rinsed
- 2 tablespoons trimmed micro parsley
GREEN SAUCE
- 1 cup loosely packed fresh flat-leaf parsley leaves
- ½ cup loosely packed fresh mint leaves
- 1 clove garlic, peeled
- 1 tablespoon drained baby capers
- 2 tablespoons lemon juice
- 1/3 cup extra virgin olive oil
INSTRUCTIONS
- Preheat oven 180ºC. Line a large oven tray with baking paper
- Bring a large saucepan of salted water to the boil. Add chicken; return to the boil. Cover; remove from heat. Stand for 30 minutes
- Meanwhile, combine oil, seeds, spices and salt in a large bowl. Add Brussels sprouts and cavolo nero; toss to coat. Place sprouts, cut-side down, on tray. Roast for 40 mins or until golden. Turn sprouts; add cavolo nero to tray. Roast for a further 10 mins or until tender
- Remove chicken from poaching liquid. Cool slightly; shred flesh coarsely
- Green sauce: process ingredients in a small food processor until smooth. Transfer to a small bowl and season to taste
- Arrange Brussels sprouts, cavolo nero, chickpeas and chicken on a platter, drizzle with green sauce and top with micro parsley and extra mint if you like
Tip: For a vegetarian option, add grilled haloumi in place of chicken
