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EASY, DELICIOUS & PERFECT FOR THE WHOLE FAMILY

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Crumbed Chicken with Beetroot Tzatziki

SERVES 4

PREP & COOK 30 MINS

Vegetable oil for shallow frying

4 crumbed chicken schnitzels (see tip)

100g mixed salad leaves

1 Lebanese cucumber, sliced

BEETROOT ΤΖΑΤΖΙΚΙ

225g can sliced beetroot, drained

200g tub tzatziki dip

1 BEETROOT ΤΖΑΤΖΙΚΙ

Pat beetroot dry with paper towel, then chop finely. Transfer to a bowl. Stir in tzatziki.

2 Heat enough oil in a large nonstick frying pan to shallow fry over a medium heat. Add chicken in two batches. Cook for about 5 mins on each side, or until lightly browned and cooked through. Remove. Cover with foil to keep warm.

3 Serve chicken with beetroot tzatziki and combined salad leaves and cucumber.

Thai Pork and Rice Cakes with Coriander Yoghurt

SERVES 4

PREP & COOK 30 MINS

250g packet microwave long-grain white rice

500g pork mince

⅓ cup Thai red curry paste

⅔ cup finely chopped fresh coriander

1 bunch baby bok choy, cut lengthways into quarters

200g tub Greek-style yoghurt

Sweet chilli sauce, to serve

1 Cook rice according to packet directions. Transfer to a large bowl. Cool. Add pork, curry paste and ½ cup of the coriander. Mix until well combined. Shape into 12 patties.

2 Heat a lightly oiled, large nonstick frying pan over a medium-high heat. Add patties in two batches. Cook for about 5 mins on each side, or until cooked through. Remove. Cover with foil to keep warm.

3 Meanwhile, steam or microwave bok choy until just tender.

4 Combine yoghurt with remaining coriander and 1 tbsp cold water in a bowl.