Whip up these herb-powered recipes
for a delicious does of leafy vitamins
Herb-marinated lemon chicken with tabbouleh
Herb-marinated
lemon chicken with tabbouleh
Serves 4
·
2 lemons
·
1tbsp extra virgin olive oil
·
1 bunch chopped fresh parsley
1
bunch chopped fresh parsley
·
4 skinless, boneless chicken breasts, scored
·
200g bulgur wheat
·
4 large tomatoes, diced
·
1tbsp chopped fresh mint
4
large tomatoes, diced
1.
Preheat the oven to 200°C/400°F/Gas Mark 6.
2.
Mix together the zest and juice of 1 lemon, the
oil and 1 tablespoon of parsley. Add the chicken and leave to marinate for
10-15 minutes.
3.
To make the tabbouleh, place the bulgur wheat in
a small saucepan with 200ml water and simmer gently covered for 5 minutes. Cool
with the lid on.
4.
Place the chicken in a small tray and bake for
25 minutes.
5.
Mix the tomatoes, remaining parsley, mint and
juice of the remaining lemon into the bulgur wheat and serve with the chicken,
pouring over the leftover juices.
Spicy carrot and coriander soup
Spicy
carrot and coriander soup
Serves 4
·
2tbsp olive oil
·
1 onion, roughly chopped
·
600g carrots, thickly sliced
·
2tsp ground coriander
·
1l vegetable stock or half a stock cube
dissolved in water
·
1 large ciabatta roll, broken into bite-sized
pieces
·
35g fresh coriander, chopped
35g
fresh coriander, chopped
1.
Preheat the oven to 200°C/400° F/Gas Mark 6.
2.
Heat 1 tablespoon of oil in a large saucepan and
fry the onion, carrots and coriander for 5 minutes. Add the stock, cover and
simmer for 5 minutes until tender.
3.
Meanwhile, toss the bread in the remaining oil
and 1 tablespoon of the fresh coriander, place on a baking tray and bake for 10
minutes until golden.
4.
Purée the soup and stir in the remaining
coriander. Serve garnished with the croutons.
