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Ingredients: 2 tbsp olive oil; 1 heaped tsp ground cumin; 1 heaped tsp mild chilli powder; 4 skinless boneless chicken breast fillets; 400g pack cherry tomatoes , halved if large; 1 red onion , finely chopped; 4 Little Gem lettuces , separated into leaves; 20g pack fresh coriander; 3 hass avocados, peeled and thickly sliced; 6 tbsp Caesar dressing (ready-made dressing is fine); 410g tin red kidney beans , drained and rinsed

Preparation: 1. Mix the oil and spices in a large bowl, then use the mixture to coat the chicken. Pan-fry the chicken (without extra oil) in a large non-stick frying pan for a few minutes each side. Toss the tomatoes into any spiced oil left in the bowl, then add them to the pan. Cover and cook for 5 minutes more until the chicken is cooked and the tomatoes are warm and starting to soften. 2. Meanwhile, toss the onion, lettuce, coriander and avocados in the Caesar dressing and pile onto a large platter. Top with small handfuls of the beans and scatter with the tomatoes. Slice the warm chicken and pile on top. Serve with crusty bread or crunchy tortilla chips.

Grilled Salmon with Avocado Salsa

Ingredients: 2 lbs salmon, cut into 4 pieces; 1 tbs olive oil; 1 tsp salt; 1 tsp ground coriander; 1 tsp ground cumin; 1 tsp paprika powder; 1 tsp onion powder; 1 tsp black pepper; Avocado salsa; 1 avocado, peeled, seeded and sliced; 1 small red onion, sliced; 3 mild hot peppers, seeded and deveined, diced or sliced; Juice from 2 limes; 3 tbs olive oil; 2 tbs finely chopped cilantro; Salt to taste

Preparation: 1. Mix the salt, coriander, cumin, paprika, onion and black pepper together, rub the salmon fillets with olive oil and this seasoning mix, and refrigerate for at least 30 minutes. 2. Pre-heat the grill. 3. Combine the avocado, onion, hot peppers, cilantro, lime juice, olive oil and salt in a bowl and mix well, chill until ready to use. 4. Grill the salmon to desired doneness. 5. Serve the salmon topped with the avocado salsa, and with rice and patacones or thick green plantain chips on the side.