Zaatar Quinoa with Dijon Bean Salad

160615 Zaatar Quinoa

Zaatar is a wonderful spice mix often used in Middle Eastern cooking. It is based on Sumak (citrus/sour flavoured ground berries) and herbs.

Quinoa dressing:
3 tbsp zaatar
50 ml olive oil

200 ml uncooked quinoa
Parsley, chopped

Dijon dressing:
100 ml olive oil
50 ml white wine vinegar
1 tsp Dijon mustard
Salt and pepper

12 sugar snaps, cut in 3rds
½ onion, finely chopped
200 g cherry tomatoes, halved (or, if large, quartered)
250 g canned kidney beans (drained weight)
250 g canned butter beans

1. Slowly whisk the Zaatar into the olive oil until well blended. Set aside.
2. Cook the quinoa according to the instructions on the package. When cooked, stir in half of the Zaatar dressing.
3. Whisk the ingredients for the Dijon dressing.
4. Combine the beans, onion and tomatoes. Add half of the Dijon dressing.
5. When serving, play with drops of the remainders of the two dressings.

Lime Chicken with Tomato Salad and Mustard Dressing

151105 Marinated Chicken with Tomato Salad and Mustard Dressing-9252


A light and spicy dish that goes very well with a heavier dessert. Can also be combined with cooked quinoa or rice. Serve some extra mustard salad dressing on the side and make sure to drizzle the chicken with lots of the flavoursome marinade when you serve your guests.


Serves 4


600 g chicken fillets

3 tbsp freshly grated ginger
100 ml olive oil
Fresh coriander, chopped
1 tsp red curry paste
1 lime, juice and zest
2 limes, wedges
Salt and pepper
Red chilli flakes
Coriander for decorations
Mustard Dressing:
50 ml white wine vinegar
2 tbsp dijon mustard
75 ml olive oil
Salt and pepper
1 spring onion, thinly sliced
Flat leaf parsley, shredded

Tomato Salad:
750 mixed colour cherry tomatoes, halved
Gem salad
1 onion, thinly sliced
Black pitted olives
Salt and pepper

  1. Oven at 200C
  2. Combine all ingredients for marinade and pour over chicken. Refrigerate for at least 60 minutes.
  3. For the mustard dressing, whisk the oil, mustard and vinegar together until well blended. Add remaining ingredients and refrigerate.
  4. Place the chicken in an oven proof dish, pour the marinade on top and place in the heated oven for about 20 minutes.
  5. Serve the chicken with lime wedges and chilliflakes on top.
  6. Combine the ingredients for the tomato salad. Drizzle with the dressing.