Poached Chicken, Apricot and Chickpea Salad Recipe

Photography by Jeremy Simons

Jill Dupleix's salad has all the flavours of a Middle Eastern tagine with a rich, creamy dressing.

Serves: 4

Ingredients

• 2 x 200g chicken breast fillets
• 300g green beans, blanched, refreshed
• 400g can chickpeas, rinsed, drained
• 1/4 cup coriander sprigs
• 1 tablespoon extra virgin olive oil
• 8 dried apricots, soaked in boiling water for 30 minutes
• 2 tablespoons raw almonds, toasted
• 1 teaspoon harissa (see note)
• 1 tablespoon honey
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 2 tablespoons low-fat thick Greek-style yoghurt
• 1 teaspoon smoked paprika (pimenton)

Method

• Place chicken in a pan and add enough water to cover. Bring the to boil over medium-high heat, then cover and remove from heat. Stand for 30 minutes or until cooked through. Drain, then shred chicken into bite-sized pieces.
• Toss beans, chickpeas, coriander and oil together, then season and divide among 4 plates. Drain apricots and chop into small pieces, then scatter over salad with chicken and almonds.
• Swirl the harissa, honey, cinnamon and cumin through the yoghurt, then spoon over the salad. Dust with paprika to serve.

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Apricot Yoghurt Brûlées

Photography by John Paul Urizar

A take on a traditional French classic, this low fat brulee dessert stars cinnamon-spiced apricots.

Serves: 4

Time to prep: 5 minutes

Time to cook: 5 minutes

Ingredients

• 1 x 825g can apricot halves in juice
• 260g (1 cup) low-fat natural yoghurt
• 2 tablespoons honey
• 1/4 teaspoon ground cinnamon
• 100g (1/2 cup) caster sugar

Method

• Divide the apricot halves and a little of the juice among four 250ml (1-cup) capacity heatproof serving glasses.
• Combine the yoghurt, honey and cinnamon in a small bowl. Spoon the yoghurt mixture over apricots in serving glasses.
• Place the sugar in a medium frying pan over low heat. Cook, stirring, for 3-5 minutes or until sugar dissolves and caramelises. Remove from heat. Set aside until bubbles subside. Spoon the toffee over the yoghurt mixture and serve immediately.

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Apricot, Cranberry & Pistachio Quinoa Porridge Recipe

Photography by Cath Muscat

Roll up, roll up, for a hearty porridge breakfast with a brand new look!

Serves: 4

Time to prep: 5 minutes

Time to cook: 25 minutes

Ingredients

• 1 1/2 cups quinoa, rinsed, drained (see note)
• 1 1/2 cups milk
• 1/2 cup dried apricots, chopped
• 1/3 cup dried cranberries
• 1 1/2 tablespoons brown sugar
• 1/3 cup pistachio kernels, coarsely chopped
• Honey, to serve

Method

• Combine quinoa and 4 cups cold water in a saucepan over medium-high heat. Bring to the boil. Reduce heat to medium-low. Cook, covered, for 10 minutes.
• Stir in milk, apricot and cranberries. Cook, covered, for 10 minutes or until quinoa is tender. Stir in sugar.
• Spoon porridge into bowls. Sprinkle with pistachios. Drizzle with honey. Serve.

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Super-healthy Banana, Apricot & Date Oat Bars

Photography by Andrew Young

Perfect for breakfast on-the-go, or as a morning snack, these crunchy oat bars are packed with flavour in every bite.

Makes: 20 small bars

Time to prep: 15 minutes

Time to cook: 35 minutes

Ingredients

• 3 large ripe bananas
• 3 cups traditional rolled oats
• 1/4 cup finely chopped dried dates
• 1/4 cup finely chopped dried apricots
• 1/4 cup slivered almonds
• 1 teaspoon ground cinnamon
• 1 1/2 teaspoons vanilla extract

Method

• Preheat oven to 180°C/160°C fan-forced. Grease a 16cm x 25.5cm (base) slice pan. Line with baking paper, extending paper 2cm above edges of pan.
• Mash banana until smooth. Add oats, dates, apricots, almonds, cinnamon and vanilla. Stir until well combined. Spoon into prepared pan. Using the back of a spoon, press evenly into pan. Bake for 30 to 35 minutes or until golden. Cool completely. Cut into small bars. Serve.

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