B00CU1W244_EBOK

1 SERVE =
2 units protein
2 units vegetables
1 unit fats
Indian-spiced
warm carrot a
SERVES 4 PREP 15 mins, plus mar
3 cloves garlic, finely chopped
2 tablespoons salt-reduced tomato
paste (puree)
1½ tablespoons apple cider vinegar
or white wine vinegar
1 tablespoon Garam Masala
(see page 208)
1 tablespoon finely grated ginger
1 tablespoon coriander stems and
roots, finely chopped
¼ teaspoon cayenne pepper
4 × 1.2 kg skinless chicken marylands (thigh and
drumstick joints),
trimmed of fat
lemon wedges and chopped
coriander, to serve
WARM CARROT AND RADISH SALAD
3–4 carrots, grated
2 bunches radishes, trimmed,
scrubbed and cut into 1 cm wedges
1 tablespoon vegetable oil
2 teaspoons mustard seeds
1 teaspoon cumin seeds
juice of ½ lemon
small handful coriander leaves,
roughly chopped
1
2
3
4
This beautifully spiced
overnight for the flavou
chicken covered for the
prevents the marinade
drying out before it’s co
leftover roast chicken in
on page 139.
Place the garlic, tomato
coriander stems and roo
bowl and mix to combine
and marinate in the fridg
Preheat the oven to 200°
Place the chicken on a ba
with salt and pepper and
then remove the foil and
cooked through.
Meanwhile, for the salad,
to the boil and cook the c
drain. Heat the vegetable
heat until almost smokin
then immediately remove