GRILLED CHICKEN, GRILLED PEPPERS WITH OLIVES AND TOMATO SALAD BY CHEF JONATHAN MAYER
Preparation and cooking time: 30 minutes
2 chicken breasts cut into 4 cutlets
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
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.