- 2 boneless, skinless chicken breast
- ½ tsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 tbsp Cajun seasoning, we used Bart (or make your own - see recipe, below)
For the salsa
- 400g can pinto bean, rinsed and drained
- 2 red pepper, diced
- 1 avocado, diced
Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…
- 2 spring onion, sliced
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 1 tbsp olive
Widely grown all over the Mediterranean, where they've been cultivated since biblical times…
- juice 1 lemon
- handful coriander, chopped
To make the salsa, tip the beans, peppers, avocado and spring onions into a bowl. Season, dress with the olive oil and lemon juice, and set aside.
Lay the chicken breasts on a board and bash a bit to flatten them out slightly. Place in a dish, drizzle with a little olive oil, then coat with the Cajun seasoning. Heat a griddle pan and cook the chicken for 5 mins on each side, turning if you want to get a criss-cross pattern, until cooked all the way through. Stir coriander through the salsa just before serving. Serve the chicken either whole or sliced.
Making your own spice mixMaking your own spice mix means that you can control the amount of salt used. For Cajun, mix together ground cumin, coriander, chilli powder and a sprinkling of salt, if you like.