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Sizzling Cajun Steak Salad
Chicken Wraps with Pesto-Yoghurt Dressing
Serves 2
Ingredients
• 2 Skinless chicken breasts, cut into strips
• 1 small tomato, sliced 1 tablespoon fresh oregano leaves
• 1 or 2 large leaves Romano lettuce
• Coconut Oil
Dressing
• 1/3-1/2 cup plain, active-culture yoghurt
• 1 tablespoon coarsely chopped pine nuts or walnuts
• 1 clove garlic, peeled
• 2 tablespoons olive oil1 cup fresh basil leaves shredded
• pinch of sea salt
Method
1. Heat the olive oil in a skillet and add the chicken strips and
oregano. Cook the chicken thoroughly, then set aside.
2. Put the pine nuts/walnuts and the garlic into the food processor
or blender until finely minced. Add the olive oil and pulse
several times. Add in the basil, yoghurt, and salt. Pulse until
thoroughly mixed.
3. Lay the lettuce leaf flat on a plate. Spread the whole of the leaf
with the dressing and then assemble your chicken and tomato
slices. Wrap, secure with a toothpick and serve.
Serves 1
Ingredients
• 1 head Romaine lettuce
• 8 cherry tomatoes cut in half
• 1 cucumber peeled and sliced into thin rounds
• 1 roasted pepper cut into strips
• 2 radishes sliced into thin rounds any other salad vegetable you might
like, be creative!
• Few Sprinkles of Cajun Spices according to your taste (chilli, garlic,
cayenne, mustard powder)
• Nice piece of rump or sirloin steak
Method
1. Prepare salad in large bowl and set aside.
2. Sprinkle cajun spice mix over steak on both sides.
3. Heat oil in a frying pan or griddle and cook steak to your liking.
4. Slice steak and place slices on top of salad.
5. Serve immediately!!
Serves 2
Ingredients
• 2 Chicken Breast, cubed into 1” pieces
• 1 Yellow Pepper, cut into 1” pieces
• 1 Red Pepper, cut into 1” pieces
• 1 Red Onion, cut into 1” pieces
• 1 Mango, cut into 1” pieces
• 4 Cherry Tomatoes
• Wooden Skewers
• Coconut Oil
• Chilli Flakes
Method
1. Skewer the chicken, onion, pepper, mango and tomatoes
onto sticks.
2. Melt coconut oil and brush all over, sprinkle with chilli flakes
then grill until the chicken is cooked through.
3. Serve with an avocado salad.
Ingredients
• 2.5kg plum tomatoes (or vine ripe tomatoes)
• 2 tbsp coconut oil
• 1 red onion, peeled and diced
• 1 tsp dried basil
• 1/2 tsp red chilli flakes- if you like heat- or omit
• 1 tin of chopped tomatoes
• 4 yeast free stock cubes, made up
• 1 bay leaf
• Sea salt and freshly ground pepper, to taste
Method
1. What you'll need to do first: Roast the tomatoes.
2. Preheat the oven to 400 degrees F.
3. Cut the plum tomatoes in half and toss them into a roasting pan
with the coconut oil, some dried Italian herbs and several peeled
cloves of garlic. Add a generous drizzle of lemon juice.
4. Put into the oven and gather the next ingredients. The tomatoes
should be ready in roughly 45 minutes.
5. Heat the coconut oil over medium heat. Add the onion and
garlic and stir for five minutes. Add the herbs and chilli flakes,
and stir for another minute or two, until the onion is softened. Add
the canned tomatoes and stock. Toss in the bay leaf and season
with sea salt and fresh ground pepper, to taste.
6. Add the oven-roasted tomatoes and garlic, breaking the pieces
apart with a wooden spoon.
7. Cover and bring to a simmer; lower the heat and continue to
simmer for about 30 to 40 minutes.
8. Discard the bay leaf.
9. Puree the soup in a blender then return to the pot. Taste for
seasoning adjustments. Heat through.
10. If the soup is too thick, add enough hot broth to thin it to the
consistency you prefer.