Grilled chicken with spring salad
In warmer spring months having a lighter dinner becomes a viable option. This grilled chicken and accompanying salad is the perfect, lighter dinner dish.
- Heat cumin seeds in a dry frying pan over a moderate heat just until they are fragrant. Transfer seeds to a small bowl.
- Heat oil in the frying pan and cook chicken (skin on) for 5 to 6 minutes on each side until thoroughly cooked through.
- Combine chopped mint, juice and rind of half an orange, olive oil and salt and pepper in a small bowl.
- Toss together the shredded cabbage, grated carrot, sliced onion, grated beetroot and cumin. Slice the chicken and add to the salad, drizzle with dressing and serve.