GRILLED CHICKEN, GRILLED PEPPERS WITH OLIVES AND TOMATO SALAD BY CHEF JONATHAN MAYER

Preparation and cooking time: 30 minutes Meat: 2 chicken breasts cut into 4 cutlets Ingredients: 1 tbsp olive oil 2 tsp curry powder 2 red peppers, quartered Ingredients for the salad: 1 container cherry tomatoes, halved 1/3 cup green olives, quartered 3 tbsp chopped flat leaf parsley 3 tbsp crushed almonds 1 tbsp finely chopped French shallots 2 tbsp olive oil 1/4 tsp sumac Juice of one lemon Instructions: Preheat barbecue to high heat, oil the grill. Coat chicken and peppers with olive oil and curry powder. Cook cutlets for 5 minutes on each side, or until meat is cooked through, set aside. Grill the peppers, set aside. In a serving bowl, add tomatoes and peppers, spread out olives, parsley, almonds and shallots, drizzle with olive oil and lemon juice, sprinkle with sumac, salt and pepper. Enjoy your meal.