Serves 4 (Prep and cooking time 1 hour)


  • 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


  • 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


  1. Preheat oven 180ºC. Line a large oven tray with baking paper
  2. Bring a large saucepan of salted water to the boil. Add chicken; return to the boil. Cover; remove from heat. Stand for 30 minutes
  3. 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
  4. Remove chicken from poaching liquid. Cool slightly; shred flesh coarsely
  5. Green sauce: process ingredients in a small food processor until smooth. Transfer to a small bowl and season to taste
  6. 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

Download here