pasta tossed with tomato and tapenade
serves 4
400g pasta;
4 tomatoes, chopped;
2 handfuls (500g ) snap peas or green beans;
tapenade
2 tins sardines in springwater;
2 cloves garlic, chopped;
1 red chilli, chopped;
1/4 cup pitted black olives;
1/2 cup parsley, chopped;
1 tbsp flaxseed oil;
2 tbsp water;
4 tbsp balsamic vinegar or red wine vinegar.
In a food processor, combine the sardines, garlic, chilli, olives, parsley, oil, water and vinegar. Process well, until smooth.
Cook pasta in plenty of lightly salted boiling water until almost al dente. Add the beans to cook for a few minutes, then drain both the pasta and beans in a colander.
Transfer into a large serving bowl and add the tapanade and chopped tomato.
Toss through until well combined. Serve the pasta hot or cold.
NB: tapenade is great spread into wholemeal pita bread and stuffed with lots of salad.poached chicken on bok choy
serves 4
1 litre good strong chicken stock for poaching;
4 chicken skinless breasts;
grated zest from 4 limes;
1/4 cup chives, chopped;
1 bunch bok choy leaves, separated;
1/4 to 1/2 cup chicken stock (extra);
dressing
1/4 cup lime juice;
1/2 cup mirin;
2 tbsp wheat-free tamari soy sauce;
1 red chilli, chopped.
Bring a litre of the chicken stock to the boil and add chicken breasts. Turn down the heat and gently simmer in the stock for about eight minutes until cooked. Turn over half way through poaching. Turn off the heat and leave the chicken in the stock while you complete the rest of the recipe. Combine the dressing ingredients and set aside. Heat a wok over a high heat and stir-fry the bok choy with a little of the stock for a few minutes until the leaves have wilted and stalks are tender. Remove from the heat and place on plates. Slice each chicken breast and place on top of the bok choy. Sprinkle with combined zest and chives then drizzle over the dressing.