Twice as nice

What’s better than having a great meal for dinner? Enjoying it again tomorrow. These dishes will be just as tasty in your lunch box

Twice as nice

Curried chicken kebabs with barley salad

Serves 4

For the chicken
2 tbsp Indian curry paste
2 tbsp olive oil
1 tbsp apricot jam
Juice of ½ lemon
600g chicken breast fillets, cut into long strips
Salt and black pepper

For the dressing
¼ cup olive oil
2 tbsp honey
2 tbsp chopped mint and basil
1 tbsp wholegrain mustard
½ chilli, finely chopped
½ clove garlic, finely chopped
Juice of ½ lemon
Salt and black pepper

For the salad
2 cups mixed roast vegetables (onion, beetroot, pepper, butternut, sweet potato)
1½ cups barley, cooked
4 radishes, sliced
2 handfuls rocket
Handful toasted almonds

For the chicken
1. Mix the curry paste, olive oil, apricot jam and lemon juice.
2. Toss the chicken in the sauce to coat, then thread on to skewers.
3. Fry in a hot griddle pan for about 6 minutes on each side, or until cooked. Season well with salt and pepper.

For the dressing
1. Shake together all the ingredients in a jar.

For the salad
1. Toss together the roast veg and barley. Drizzle with the dressing.
2. Add the radishes, rocket and almonds right before serving. Serve with the chicken kebabs, hot off the griddle.

Quinoa and pea fritters with spicy hummus

Serves 4

Olive oil, to fry
1 onion, finely chopped
cup quinoa, cooked
1½ cups frozen peas, cooked
½ cup rice flour
3 tbsp chopped basil
Zest and juice of 1 lemon
Salt and black pepper
½ cup hummus
2 tbsp harissa
Crunchy green salad, to serve

1. Heat a splash of oil and cook the onion until soft and brown.
2. Place the onion, 1 cup cooked quinoa, cooked peas, rice flour, basil, lemon zest, and salt and pepper in a food processor. Pulse until a rough paste is formed. Add the rest of the quinoa without processing.
3. Roll the mixture into balls, 2 tbsp at a time.
4. Heat some more oil to medium hot, and fry the balls in batches.
5. Mix the hummus, harissa and half the lemon juice.
6. Serve the fritters with spicy hummus and green salad.

Chicken, butternut and cauliflower lasagne

Serves 6–8

1 butternut, peeled and cut into 1 cm slices
¼ cup olive oil
½ tsp chilli flakes
Salt and pepper
1 bulb garlic + 1 clove
400g tenderstem broccoli
6 chicken breast fillets, cubed
1 tbsp chopped thyme
2 tbsp butter
1 cauliflower
3 cups chicken stock
½ cup cream
1 cup grated cheddar
Basil, to garnish

1. Preheat the oven to 200°C.
2. Coat the butternut in 3 tbsp oil, and season well with chilli, salt and pepper. Place in a roasting tin with the whole garlic bulb. Roast for 20–30 minutes, until tender and cooked through.
3. Blanch the broccoli in salted water for 10 minutes.
4. Season the chicken breasts with 1 clove crushed garlic, thyme, salt and pepper.
5. Heat 1 tbsp butter and 1 tbsp olive oil in a pan. Fry the chicken, in batches, until golden all over, making sure not to overcook.
6. Cook the cauliflower in chicken stock until tender, about 15 minutes.
7. Drain the cauliflower and place in a food processor, along with the roast garlic bulb, cream and remaining 1 tbsp butter. Blend until smooth.
8. Mix the cooked chicken with about  cauliflower mash.
9. In an ovenproof dish, layer butternut, broccoli, chicken and the remaining cauliflower mash. Repeat. Sprinkle with cheese.
10. Bake for about 20 minutes, until the cheese is melted and everything is warmed through.
11. Garnish with basil.

Recipes & Styling: Anna Carolina Alberts; Stylist’s assistant: Zani Malan; Photography: Juliette Bisset/


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