Ingredients
320g tub marinated feta in garlic, oregano and sun-dried tomatoes
2 lemons
1 tablespoon Moroccan seasoning
4 chicken breast steaks (600g)
200g tub hummus dip
1 tablespoon chopped fresh coriander
BEETROOT SALAD
120g bag baby spinach and rocket
250g packet peeled & cooked whole baby beetroots, cut into 1cm slices
2 tablespoons pine nuts, toasted
Method
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Place ¾ cup of the feta in a small bowl. Transfer 2 tablespoons of the marinating oil to a small jug. Reserving remaining feta and oil for another use.
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Cut one lemon in half. Squeeze 1 tablespoon juice from one half. Stir into marinating oil to make a dressing. Cut remaining lemon into wedges.
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To make salad, combine all ingredients in a large bowl. Refrigerate.
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Generously sprinkle seasoning over both sides of steaks.
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Heat an oiled, large, non-stick frying pan over a medium to high heat. Add steaks. Cook, for 3 to 4 minutes on each side, or until cooked. Remove pan from heat.
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Dollop hummus over steaks. Crumble over feta. Sprinkle with coriander.
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Pour dressing over salad. Toss gently.
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Serve chicken with salad and lemon wedges.
