Ginger and lemongrass roast chicken

Serves: 4 Ingredients • 1 lemongrass stalk, white part only, finely chopped • 2 tsp chilli paste • 3 tsp finely grated ginger • 1 clove garlic, crushed • 1 tbsp olive oil • 500g lean chicken breast fillets • 2 zucchini, sliced • 2 carrots, sliced • 300g cauliflower, cut into florets • 1 x 400g tin chickpeas, drained and rinsed • 2 tsp sesame seeds, toasted • 80g mixed salad leaves Method 1. Preheat the oven to 190°C (170°C fan-forced). Line a large baking tray with baking paper. 2. Combine the lemongrass, chilli paste, ginger, garlic and 1 tsp olive oil in a small bowl. Place the chicken on the prepared tray and evenly spread with the paste mix. 3. Toss the zucchini, carrot, cauliflower and chickpeas with the remaining oil, and arrange around the chicken. Season with freshly ground…

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Nw (Digital) - 1 Issue, Issue 11 2020

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