For this recipe you will need: chicken breasts, avocado, grapefruit, spring onions
Serves 2 – 4 EASY 30 mins
Recipe and styling by Claire Ferrandi
Photograph by Dylan Swart
Rub 4 chicken breasts with 10ml (2 tsp) ground cumin, 10ml (2 tsp) ground coriander and 2,5ml (½ tsp) dried chilli flakes. Heat a pan over medium-high heat and fry the chicken breasts, until slightly charred and the breasts are cooked through, about 5 minutes per side. Slice the chicken breasts and serve with a salad of 1 sliced avocado, 3 peeled and sliced grapefruit, 2 chopped spring onions and mint leaves (optional). Dress with olive oil, a splash of vinegar and salt and freshly ground black pepper to taste.