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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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The pink blush of the grapefruit comes from carotenoids which help boost our immunity.
1 Preheat the oven to 220°C. Line an oven tray with baking paper. Sprinkle cumin all over chicken. Spray chicken with oil. Heat a large non-stick frying pan over medium-high heat. Cook chicken for 2 minutes each side, or until browned.
2 Transfer chicken to prepared tray. Bake for 10 minutes, or until cooked. Remove from oven. Rest for 5 minutes. Season. Slice.
3 Meanwhile, arrange the fennel, onion and grapefruit on a large serving platter. Whisk the plain yoghurt, juice, 1 tablespoon of warm water and tahini in a small bowl until combined. Season.
4 Arrange chicken over the salad on the platter. Dollop the tahini yoghurt over the top. Season salad with freshly ground black pepper. Sprinkle with dill and pomegranate seeds to serve.
Calories 324 cal
Kilojoules 1361 kJ
Total fat 7.4 g
Saturated fat 1.3 g
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