Spicy Chicken Tenderloins with Salsa and Hummus

This flavour packed little dish incorporates and exaggerates a couple of quick and simple culinary keepsakes in my kitchen, those being a versatile marinade, speedy salsa and punchy hummus.

1 teaspoon raw honey
juice of half a lemon
1 clove garlic, crushed
Pinch of each cumin, paprika, mustard seeds, chilli and salt (lemon myrtle if you have it) Olive oil

1 cucumber,finely diced
1/2 Spanish onion, diced
3 tomatoes, diced
1/2 bunch coriander
Juice of a lemon
Salt, pepper
Olive oil.

1 can chickpeas
2 cloves garlic
1 teaspoon tahini
Juice of half a lemon
Salt, pepper
Olive oil

To allow for maximum flavour, I like to marinade as far in advance as possible as this gives time for all the flavours to marry and also helps to tenderise the meat. I used chicken tenderloins for this recipe, but any other protein would tie in just as nicely. Combine all the ingredients together and massage into the meat. Set aside to work it’s magic.

To make salsa, slice cucumber lengthways, scrape out seeds with a teaspoon, julienne then finely dice. Dice the onion and tomatoes to roughly the same size. Combine everything in a bowl with the coriander, lemon juice, salt, pepper and olive oil.

To make the hummus, combine chickpeas, garlic, tahini, lemon juice, salt, pepper and olive oil in a food processor and blitz until you reach the desired consistency. I like to add a little water to loosen instead of adding more oil as I find the flavour of the oil can overpower the other flavours. These measurements make more than you’ll need for this dish, but the hummus will keep in the fridge for a couple of days.

Having homemade dips in the fridge is a lunchtime lifesaver for me. Partnering dips with raw veggies, nuts, cheeses, salad mix, or leftover dinner components makes for a nutritious and satisfying lunchbox.

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