Recipe - Grilled Cumin Chicken Breasts With Avocado Salsa

600 Gram; 12 fillets and 12
; head fresh
; cuttlefish (1lb
; 5oz)
275 g Broad beans; shelled (9
1/2lb)
70 g Spring onions; chopped (2
1/2oz)
70 g Mixed peppers; finely
chopped (2
; 1/2oz)
70 g Aubergine; finely chopped (2
; 1/2oz)
85 g Courgettes; finely chopped
; (3oz)
115 g Tomatoes; skinned seeded and
; chopped (4oz)
1 teaspoon Dried thyme
2 tablespoon Fresh rosemary; chopped
2 tablespoon Fresh dill; chopped
3 tablespoon Olive oil

Preheat the grill until hot.

Toss the cuttlefish with 1 tbsp of olive oil, thyme and rosemary and season
with salt and pepper. Place on the grill pan under the grill for 10
minutes, turning half way through.

Meanwhile, heat a large frying pan until hot and add 1 tbsp of olive oil
and half the spring onions. Cook for 2 minutes before adding all the
vegetables, except the broad beans. Cook for 5 minutes until tender. Remove
from the pan and keep warm.

Heat a medium frying pan until hot then add the remaining olive oil, spring
onions and broad beans. Stir fry for 2–3 minutes until hot. Add the
dill and season with salt and pepper. Divide the broad beans amongst 4
plates, place the cuttlefish on top with the ratatouille spooned over.

Converted by MC_Buster.

Per serving: 103 Calories (kcal); 10g Total Fat; (87% calories from fat);
1g Protein; 3g Carbohydrate; 0mg Cholesterol; 6mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; One half Vegetable; 0 Fruit; 2 Fat; 0 Other
Carbohydrates

Converted by MM_Buster v2.0n.