Seared Tuna and Chickpea Salad
If tuna loin is unavailable, use tuna steaks or any other firm-fleshed oily fish.
A favourite staple menu item at Uliveto, this dish is easy, tasty and healthy. The textures of the ingredients complement the za'atar spice in a really satisfying way - great for a crunch, munch lunch.
6 chicken breast fillets, skinned
2 bunches curly kale, de-stemmed and finely chopped
3 bunches parsley, leaves picked and finely chopped
3 cups cooked quinoa
3 Greek-style pitta bread
200 g feta, crumbled
18 cherry tomatoes (halved)
4 Tbs za'atar spice
1/2 tsp ground cumin
2 avocados, sliced
Preheat the oven to 220C.
In a medium mixing bowl, combine the olive oil, za'atar, cumin and the juice of 1 1/2 lemons. Add the chicken breast and cover well with the mixture. Place the marinated breast fillets on a roasting tray and cook for 25 minutes. When ready, place on a board and slice up.
Meanwhile, in a bowl, mix the quinoa, kale, parsley, juice of half a lemon and olive oil to create tabouleh. Season with salt and pepper to taste. Cut the pitta into halves and place into the oven for 2-3 minutes or until warm.
To serve, divide the pitta bread among 4 plates. Spoon the tabouleh, feta, tomatoes and slices of avocado onto the pitta. On the other side of the plates, arrange the slices of chicken in a fan and garnish with a drizzle of olive oil and a lemon wedge.
Recipe provided by Uliveto