CAPRESE-STYLE SALAD WITH CHICKEN

15m cook

5 INGREDIENTS

• 2 Chicken Breast Fillets

• 350g mixed tomatoes, halved

• 120g Baby Rocket

4 Servings

3 Method Steps

Step 1

Heat a chargrill on high. Cut chicken in half horizontally. Spray with olive oil spray and season. Cook chicken for 3-4 mins each side or until golden brown and cooked through. Transfer the chicken to a plate. Cover with foil and rest for 5 mins.

Step 2

• 220g cherry bocconcini, coarsely torn

• 1/4 cup (60ml) balsamic dressing, plus extra to serve

Meanwhile, combine the tomato, rocket, bocconcini and dressing in a bowl.

Step 3

Thickly slice the chicken. Divide the tomato mixture among serving plates. Top with chicken and drizzle with extra dressing to serve.

HAM, PINEAPPLE AND PESTO TURKISH PIZZAS

10m prep 20m cook

8 INGREDIENTS

• 1 garlic Turkish loaf, halved horizontally

• 2 tbsp tomato paste

• 4 (about 260g) canned pineapple rings in juice, drained, halved into semicircles

• 200g ham off the bone, coarsely torn

3 Method Steps

Step 1

BAKE THE BREAD Preheat oven to 200C/220C fan forced. Line 2 large baking trays with baking paper. Generously spray the cut sides of the bread with olive oil spray and place, cut-side up, on prepared trays. Bake for 3 minutes or until lightly toasted.

Step 2

TOP THE PIZZAS Use the back of a spoon to spread the tomato paste over each piece of

4 servings

• 175g mozzarella, thinly sliced

• 80ml (1/3 cup) extra virgin olive oil

• 70g (1/4 cup) bought pesto or basil dip

• 1 cup loosely packed baby rocket toasted bread. Top with the pineapple, ham and mozzarella. Drizzle over half the oil. Season. Bake, swapping trays halfway through cooking, for 10 minutes or until golden.

Step 3

ADD THE PESTO DRIZZLE Combine the pesto dip and remaining oil in a small bowl. Drizzle over the pizzas. Top with some rocket and cut pizza into thick slices. Serve with remaining rocket on the side.