Chicken & bean salad

Ingredients (serves 4)

• 2 tbs fresh lemon juice
• 2 tsp olive oil
• 1 garlic clove, crushed
• 3 tsp sumac
• 400g chicken tenderloins
• 400g kipfler potatoes, peeled
• 250g green beans, topped
• 90g (1/3 cup) Dairy Farmers Traditional Lite Natural Yoghurt
• 1/2 red onion, cut into thin wedges
• 1 cup fresh mint leaves
• 1 tbs chopped pistachio kernels

Method

1. Combine the lemon juice, oil, garlic and 1 teaspoon of sumac in a shallow glass or ceramic bowl. Add the chicken and stir to coat. Cover and place in the fridge for 10 minutes to marinate.
2. Cook the potatoes in a steamer basket over a saucepan of simmering water for 10 minutes or until tender. Add the beans in the last 2 minutes of cooking. Refresh under cold running water. Drain.
3. Combine the yoghurt and remaining sumac in a small bowl.
4. Cut the potatoes into 2cm-thick slices. Place in a bowl. Add the beans, onion and mint. Season with pepper. Combine.
5. Preheat a barbecue grill or chargrill on high. Cook the chicken for 2 minutes each side or until lightly charred and cooked through.
6. Divide the potato mixture and chicken among serving plates. Top with the yoghurt mixture and pistachio to serve.

Source

Good Taste – January 2008, Page 45
Recipe by Chissy Freer