Ready in around 25 mins
- Energy: 2571kj (614Kcal)
- Protein: 47g
- Carbohydrate: 35g
- Fat: 32g
- Contains: Milk, Tree Nuts
Bring a pot of salted water to the boil over a high heat.
1. TO MAKE THE GRAPE CACIK AND MARINATE THE CHICKEN:
Cut the grapes in half and add to a small bowl with the dill yoghurt and mix to combine. Remove the free-range chicken breasts from their packaging and pat dry with paper towel. Cut chicken breasts in half horizontally by holding flat on a board and slicing through sideways. Place into a bowl with the Turkish marinade and turn to coat
2. TO COOK THE BUCKWHEAT SALAD:
Rinse the buckwheat in a colander. Place the buckwheat in the pot and cover with boiling water and bring back to the boil over a medium high heat. Once up to the boil reduce to a simmer and cook for 15 mins. Drain buckwheat in a colander then add to a serving bowl with the baby spinach.
3. TO MAKE THE SALAD:
Bring a pot of salted water to the boil over a high heat. Trim the ends off the green beans and cut in half. Cook in the boiling water for 3 mins then drain into a colander. Dice the cucumber in to 1 cm cubes. Add beans and cucumber to the buckwheat with 1 tbsp of olive oil and season with salt and pepper and mix to combine.
4. TO COOK THE TURKISH CHICKEN:
Heat a non-stick pan over a medium high heat. When the pan is hot add the chicken breast and cook for 2-3 mins each side. Remove from the pan and season with salt and pepper.
Divide the buckwheat salad between plates. Top with Turkish chicken, a dollop of grape cacik and sprinkle with toasted walnuts.
- 1 pack of free-range chicken breasts
- 1 bag of baby spinach
- 1 cucumber
- 1 pack of green beans
- 1 pack of spiced buckwheat
- 1 pack of grapes
- 1 pot of dill yoghurt
- 1 pot of Turkish marinade
- 1 sachet of toasted walnuts