320g tub marinated feta in garlic, oregano and sun-dried tomatoes
1 tablespoon Moroccan seasoning
4 chicken breast steaks (600g)
200g tub hummus dip
1 tablespoon chopped fresh coriander
120g bag baby spinach and rocket
250g packet peeled & cooked whole baby beetroots, cut into 1cm slices
2 tablespoons pine nuts, toasted
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.
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.
To make salad, combine all ingredients in a large bowl. Refrigerate.
Generously sprinkle seasoning over both sides of steaks.
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.
Dollop hummus over steaks. Crumble over feta. Sprinkle with coriander.
Pour dressing over salad. Toss gently.
Serve chicken with salad and lemon wedges.