serves: 4
prep: 10 minutes
cook: 12 minutes

Ingredients
400g pack mini chicken fillets
3 tbsp olive oil
4 ripe peaches, stoned and cut into quarters
4 tsp sherry vinegar
1 tbsp clear honey
1 red chilli, finely chopped
110g bag herb salad
100g feta cheese, crumbled

MethodHeat a griddle pan. Toss the chicken in ½ tbsp of the oil, and season. ( Read more... )

Firstly, a huge thank you to call_me_ps for sharing the recipe - it was one of those that I saw and had to try!

Ingredients1 cup rinsed quinoa ( Read more... )

Possibly the only good thing about yesterday's culinary cockup was the fact that the recipe included courgettes, which meant today I had leftover courgette. Which in my kitchen means I get to use another of my favourite new recipes

Tangy Couscous Salad
Ingredients300g couscous or bulghar wheat ( Read more... )