Crispy Potatoes with Olives, Lemon and Coriander

I got this recipe from the Food and Drink Magazine.  It was quick to make and just great!

3 lbs mini yellow potatoes

2 tbsp whole coriander seeds

1/4 cup light olive oil

10 cloves garlic, flattened with side of a knife, peeled

1 cup green olives, sliced

1/4 cup fresh lemon juice

Flaky Sea Salt to taste

• In a large pot, add potatoes and enough water to cover.  Bring to a boil.  Reduce heat to simmer.  Cook until potatoes are fork tender; 6 to 7 minutes.  Drain and transfer to a baking sheet.  When potatoes are cool enough to handle, cut in half lengthwise.
• Place coriander in mortar and press with pestle to crack.  You can also place it between two pieces of parchment and press down with bottom of heavy skillet.
• In a large saute pan, heat oil over medium heat.  Add garlic.  Cook until soft and translucent.  3 to 4 minutes.  Transfer garlic with a slotted spoon to a small plate.  Set aside.  
• Add potatoes to hot oil.  Cook, turning occasionally, 5 minutes.  Add cracked coriander, garlic, olives and lemon zest.  Cook, stirring occasionally, until potatoes are crisp and golden about 5 minutes more.
• Remove from heat and stir in lemon juice and slat

Serves 6

Moroccan Cookies

I had these out at our Thanksgiving Dinner and they were well received.  The spices made them more of an adult treat which was fine because there was plenty of other treats for the younger guests.  I got this recipe out of Food and Drink Holiday 2015.

3/4 cup unsalted butter, at room temperature
1/2 cup icing sugar
2 cups all purpose flour
1 tsp each of ground coriander (I substituted Cumin) cardamom and salt
1/2 tsp each of curry powder and cinnamon
1/3 cup milk
3/4 cup finely chopped skin on almonds
1 egg white
1 tbsp water
Chutney or apricot or pepper jam for filling

• Preheat oven to 325F.
• Combine butter and icing sugar in bowl of a food processor.  Pulse until blended.  In a bowl, stir flour with coriander, cardamom, salt curry powder and cinnamon.  Add about half to the butter mixture in food processor bowl.  Pulse until blended.  Add all remaining flour mixture and pulse until even in texture.  Then with the machine running, slowly add milk through the feed tube just until the dough forms into a ball.   You may not need all the milk.  Use floured hands to form dough into a ball.
• Place nuts in a small bowl.  In another bowl, whisk egg white with 1 tbsp water.  Using a round shaped (rather than oval shaped) tsp measuring spoon, scoop out a rounded amount, about 1/2 tbsp of dough.  Roll into 1 inch ball.  Coat ball with egg white wash, then roll in nuts until evenly coated.  Place on a parchment lined baking sheet.  Repeat with remaining dough, placing cookies about 1 inch apart.
• Using your pinky finger or the end of a wooden spoon, make a deep indent in centre of each cookie.
• Bake until cookie fleets firm when pressed and the bottoms are lightly browned, from 17 to 22 minutes.  While still warm, dent centres again to assure room for the chutney.  Cool on pan 5 minutes, then remove to racks to cool completely.  Serve right away or store in an airtight container at room temperature up to a week.
• Just before serving, fill thumb print centres with chutney or jam.

Makes 48 cookies

EASY ALMOND TOPPED COOKIES

• Prepare cookie dough in balls as in Moroccan Cookies.  Do not coat with chopped nuts.  Place on parchment lined baking sheets and flatten cookies with your finger or tines of a fork to a 1/3 inch thickness.  Press a whole unblanched almond into the top of each.  Bake as above.

Coriander-Almond-Crusted Halibut with Orange, Artichoke and Olive Salad

Halibut is a wonderful mild flavoured choice for this dish but if you aren’t able to find it use a Talapia or Cod.  I really liked the mixture of flavours in this dish.  From Food and Drink Summer 2015.

1 tbsp coriander seeds
1/2 tsp fennel seeds
1/4 cup raw untoasted almond slivers
1 tbsp fresh mint, coarsely torn
1 orange, peeled and cut into segments
1 jar artichoke quarters, drained
1/4 cup pitted Kalamata olives, coarsely chopped
1/4 cup olive oil, divided
Salt
4 pieces halibut fillet, skinless
Pepper

• In an electric grinder or small food processor, grind together the coriander, fennel and almonds to form fine crumbs (do not over grind or they will become a paste).  Place crumbs on a plate.
• Preheat oven to 350F.
• In a small bowl, stir together the mint, orange segments, artichokes, olives and 2 tbsp oil.  Season with salt to taste and set aside.
• In a large nonstick skillet (I prefer my cast iron) heat remaining 2 tbsp oil over medium high heat.  Season halibut with salt and pepper and gently press each piece into crumbs to coat well.  Place crumb side down in oil and cook until golden and the almonds are toasted, about 2 minutes.  Turn over and brown the second side for 1 minute.  Place seared fish in preheated oven (on a baking sheet, or still in pan if it is oven proof) until fish is just cooked through, about 7 to 9 minutes depending on thickness.
• Divide the orange salad between 4 plates and top each with a piece of halibut.

Serves 4.

Coriander Pork Skewers With Red Onion Salsa

I really like this one, lots of great summer flavours.  Bay leaves are just for flavour as they are to hard to eat so always discard them after grilling.  If you don’t have hot paprika, mix 3/4 tsp sweet paprika with 1/4 tsp cayenne pepper.  From Canadian Living/The Barbecue Collection.

450 g pork tenderloin, cut into 1 inch cubes
2 cloves garlic, minced
1 tbsp ground coriander
1 tbsp olive oil
1 tsp ground cumin
1 tsp hot paprika
1/2 tsp salt
12 fresh bay leaves (approx)

RED ONION SALSA
1 tomato
1 cup thinly sliced red onion
1 1/2 tbsp red wine vinegar
Pinch each salt and granulated sugar
2 tbsp chopped fresh mint

1. Toss together pork, garlic, coriander, oil, cumin, paprika and salt until coated; marinate for 10 minutes.
2. For salsa:  cut tomato into quarters; seed, core and slice.  Toss together tomato, onion, vinegar, salt and sugar.  Stir in mint.
3. Alternately thread pork and bay leaves onto skewers, using more bay leaves if desired.  Grill, covered on greased grill over medium high heat, turning once, until just a hint of pink remains inside pork, about 12 minutes.  
4. Serve with red onion salsa.

Garam Masala

This is a wonderful and versatile blend of spices.  Translated it means "hot spices" but this mixture is more fragrant than hot.  You can buy Garam Masala in your grocery store but fresh is always better!  From Food and Drink Holiday 2000.

2 tbsp cardamom seeds
2 3-inch cinnamon sticks
1 tbsp whole cloves
3 tbsp black peppercorns
1/2 cup cumin seeds
1/2 cup coriander seeds

* Place all spices in a dry skillet over medium heat.  Cook stirring frequently until they darken slightly and smell fragrant, about 3 to 4 minutes.  Remove from heat immediately.

* Place in coffee grinder and grind until powdery.  Cool and store in an airtight jar for up to 6 months.

Makes about 1 1/4 cups

Pineapple Pepper Salsa

Fresh and wonderful against a spicy meat.  Make this within an hour of serving so the fruit is fresh and not watery.  From Food and Drink Winter 2000.

2 cups diced fresh pineapple
1/2 red pepper, diced
1 Jalapeno pepper, seeded and minced
2 green onions sliced
1/3 cup coarsely chopped fresh coriander
1 1/2 tsp grated fresh ginger
2 tbsp lime juice
1 tbsp honey
Salt and freshly ground pepper to taste

Combine pineapple, peppers, green onion, coriander, ginger, lime juice, honey, salt and pepper in a bowl.  Refrigerate until serving time.  Makes about 3 cups.

Grilled Beef with Red Curry Coulis

I really enjoyed the flavour in the sauce and glaze.  Make sure you buy a good quality steak.  From Food and Drink Autumn 2003

SAUCE
One 14 oz (398 ml) can coconut milk
1 tsp Thai red curry paste
1 tbsp grated lime rind
2 tbsp finely chopped lemon grass (or rosemary if you can't find lemon grass)
2 tbsp fish sauce
1/2 tsp sugar
1 tbsp tomato paste
1 tbsp lime juice
1/4 cup chopped mint
1/4 cup chopped coriander

MARINADE
1/2 tsp red curry paste
Pinch sugar
3 tbsp vegetable oil
4 - 175g fillet steaks

GLAZE
1 tbsp ginger in syrup
1 tbsp red wine vinegar
1/2 cup soy sauce

1. Without shaking the can, pour out thin coconut milk and set aside, leaving the creamy thick milk.   Add thick milk to skillet and cook over medium heat until it reduces by half, about 3 minutes.  Add curry paste, lime rind, lemon grass, fish sauce, sugar and tomato paste.  Cook together until milk nearly evaporates, about 4 to 5 minutes.
2. Add remaining (thin) coconut milk and continue to cook for 8 to 10 minutes or until sauce coats the back of a spoon.  Stir in lime juice and chopped herbs.  Reserve until needed.
3. For marinade, combine curry paste, sugar and 2 tbsp oil and brush onto steaks.  Marinate for 30 minutes.
4. To make glaze, add ginger, vinegar and soy sauce to a small pot.  Bring to a boil on medium high heat, reduce heat to low and simmer 10 to 15 minutes or until thickened.  Reserve.
5. Preheat oven to 400F.
6. Brush an ovenproof skillet with remaining oil.  Heat over medium high heat.  Add fillets and fry 2 minutes per side to sear.  As an alternative to baking fillets you may also grill them about 5 minutes per side.  (this is what I did)
7. Place in oven and bake 5 minutes longer for medium rare.  Place steaks on carving board and brush with glaze.  Slice into 1/4 inch thick slices.  Serve surrounded by sauce.

Serves 4

Falafel Cheeseburgers with Tzatziki

I am a confirmed carnivore, but this recipe could almost make me vegetarian!  A nice change to a regular hamburger with lots of flavour.  Even the kids ate it (although I didn't tell them it was chickpeas)  From Food and Drink 2011

1 can (540ml) chickpeas, rinsed and drained
1/4 cup coarsely chopped fresh coriander leaves
3 tbsp olive oil
2 tbsp lemon juice
1 clove garlic, coarsely chopped
1 tsp ground coriander
1 tsp ground cumin
Generous pinch cayenne
Salt to taste
4 oz (125g) Halloumi cheese thinly sliced (or your favourite cheese)
4 burger buns
1/2 cup tzatziki
4 boston lettuce leaves
Sliced tomato, red onion and/or cucumber

1. Spread chickpeas out on a kitchen towel lined, rimmed baking sheet.  Blot with another towel until very dry.
2. In a food processor (I only have a blender so that is what I use), combine chickpeas, coriander leaves, 1 tbsp olive oil, lemon juice, garlic, coriander, cumin and cayenne.  Pulse until mixture forms a crumbly paste that holds together.  Taste and add a little salt and more cayenne if necessary.   Pulse again to combine.
3. Form mixture into 4 even sized patties, about 1/2 inch thick.  In a large nonstick skillet (I use my cast iron), heat remaining oil over medium heat.  Add burgers and cook for 3 to 4 minutes or until golden brown on the undersides.  Using an egg lifter, carefully turn burgers over.  Top each with halloumi.  Cook for 3 to 4 minutes or until burgers are golden brown and hot throughout, and cheese is starting to melt.
4. Meanwhile, split buns in half and toast until golden brown.  Spread bottom half of each bun with tzatziki.  Top with lettuce, and tomato, onion and/or cucumber.  Place a falafel burger on each bun.  Replace tops of buns and serve at once.

Japanese Chicken Curry

I love, love, love this one!  The Japanese curry powder in this recipe uses a lot of healthy turmeric, giving it a distinctive yellow look.  Serve with rice or noodles.  From Food & Drink 2011

1 1/2 lbs (750g) boneless, skinless chicken thighs
Salt and freshly ground pepper
1/3 cup vegetable oil
1 cup thinly sliced onion
1/2 cup coarsely grated peeled apple
2 tbsp Japanese Curry Powder (recipe follows)
1 tbsp chopped fresh ginger
1 tbsp chopped garlic
3 tbsp flour
2 cups chicken stock
4 cups baby spinach
2 tbsp finely chopped coriander

1. Cut chicken thighs in thirds.  Season chicken thighs with salt and pepper.  Heat 2 tbsp oil in a large skillet over medium high heat.  Add thighs in batches and sear about 1 minute per side or until lightly golden.  Reserve.
2. Reduce heat to medium.  Add remaining 1/4 cup oil and onion into skillet and saute for 2 minutes or until onion is softened.  Add apple, curry powder, ginger and garlic and saute for 1 minute or until fragrant.  Stir in flour and cook, stirring for 1 to 2 minutes to cook out floury taste.  Add stock a little at a time until well combined, and bring to a boil.  Simmer 5 minutes to thicken, and taste for seasoning.
3. Return chicken to skillet and cook in sauce for another 10 minutes or until thighs are cooked through.  Add spinach and coriander.  Cook just until spinach wilts.

Serves 4

Japanese Curry Powder

2 tbsp turmeric

1 tbsp ground coriander

1 tsp ground cumin

1/2 tsp ground cardamom

1/2 tsp ground cinnamon

1/2 tsp ground ginger

1/2 tsp freshly ground pepper

1/4 tsp cayenne pepper

1/4 tsp ground cloves

1/4 tsp ground fennel

Combine all spices in a small bowl and stir until uniform.  Extra curry powder keeps well in a sealed container.  Makes 4 tbsp.

Pad Thai

This is a wonderful dish full of flavour.  It is easy to substitute your favourite veggies and meats in this recipe...experiment and enjoy.  The original from Food & Drink 2003

250g broad rice noodles
3 tbsp fish sauce
1/4 cup lime juice
1 tbsp sugar
2 tbsp oyster sauce
2 tsp chili sauce
1/4 cup chicken stock
1/4 cup vegetable oil
1 tbsp chopped garlic
8 oz medium shrimp, peeled and deveined
8 oz boneless, chicken breast, diced
2 eggs, beaten
3 cups bean sprouts
6 green onions, slivered into 1 inch lengths
2 tbsp toasted chopped peanuts

Garnish
Coriander sprigs
1 lime, cut into 8 wedges
1/2 cup bean sprouts
fresh chilies, optional

1. Soak noodles in warm water for 20 minutes, drain and reserve.  Combine fish sauce, lime juice, sugar, oyster sauce, chili sauce and chicken stock.  Reserve.
2. Heat a wok or large skillet on high heat and add oil.  Stir in garlic, cook 10 seconds then add shrimp and chicken.  Stir fry until all ingredients are cooked, about 3 to 4 minutes.  Add eggs and toss together until scrambled.
3. Add noodles to the wok.  Mix well to combine all ingredients.  Pour in reserved sauce.  Cook, stirring constantly until noodles are soft and tender.  If they appear dry, add up to 1/4 cup water.
4. Stir in bean sprouts, green onions, and peanuts and fry for 1 more minute.  Taste for seasoning, adding more lime or chili as needed.  Serve pad thai garnished with coriander, lime wedges, bean sprouts and chilies, if desired.

Serves 2 to 3

Panforte

I almost didn't make this traditional Italian candy as I wasn't sure I would like.  I am so glad I tried it.  It was absolutely delicious and very easy to do.  I am not a big fan of Sambuca so instead of buying a new bottle of it (white) I just used some of what I had (black).  This is a great candy to give at Christmas. From Food and Drink 2000

3/4 cup granulated sugar
3/4 cup honey
1/4 cup Sambuca
1/2 cup all purpose flour
1 tbsp cinnamon
1/2 tsp ground coriander
1/2 tsp ground cardamom
1/4 tsp ground nutmeg
2 cups dried cranberries
1 cup chopped hazelnuts
1 cup slivered almonds
2 tbsp grated orange rind

1. Preheat oven to 325F.  Oil an 8 x 10 inch pan and line with greased parchment paper.
2. Combine sugar, honey and Sambuca in large, heavy pot.  Bring to boil on high heat and boil for 5 to 6 minutes or until the mixture forms a soft ball when dropped into cold water.  A sugar thermometer will reach 238F.
3. Mix remaining ingredients in a bowl and pour hot syrup over.  Mix well to combine.  Pour mixture into prepared pan and smooth top.  It should be about 3/4 inch thick.
4. Bake for 35 minutes or until mixture is set but slightly soft.  Cool, remove from pan, peel off parchment paper and cut into 1 inch squares with a serrated knife.

Grilled Steak Fajita Salad

Simplicity and goodness, I love this one!  Once again I get to use my BBQ and the salad is a nice light twist!

1 cup Diana Sauce, original flavour (or your favourite BBQ Sauce)
2 tbsp each lime juice and chopped fresh coriander
1 tsp cumin
1/2 tsp hot pepper sauce
500 g Sirloin Steak
1/4 tsp each salt and pepper
4 corn tortillas or small flour tortillas
1 tbsp vegetable oil
6 cups shredded romaine lettuce
1/2 cup sliced red onion
1 red or yellow pepper, sliced
1 avocado, sliced (love this addition!)
1 cup shredded cheddar cheese (use mozzarella or get creative with goat cheese)
1/2 cup sour cream ( I skipped this)

1. Preheat the grill to medium high and grease lightly.  Stir the sauce with the lime juice, coriander, cumin and hot pepper sauce.  Brush 1/4 cup of the mixture over the steak and sprinkle evenly with salt and pepper (I omitted the salt).  Brush the tortillas with the oil.
2. Set the steak and the tortillas on the grate.  Grill the tortillas for 2 minutes, turning as needed or until well marked.  Remove from the grill, cool slightly and break or tear into strips.  Grill the steak for 8 to 10 minutes, turning once.  Rest the steak for 5 minutes before slicing thinly.
3. Layer the lettuce, red onion, peppers and avocado onto four serving plates.  Top with the steak and the tortilla strips.  Drizzle with the remaining sauce mixture and garnish with the cheese and the sour cream.  Makes 4 servings.

Curried Meatball Bake with Hercule De Charlevoix Cheese

If you can't find this specialty cheese, just use your favourite, something a little milder and smoked works well to balance the curry.

MEATBALLS
250 g ground pork
150 g ground beef
1/3 cup fresh bread crumbs
2 tsp garam masala
1 tbsp chopped coriander stems
1 green chili, deseeded and finely chopped
2 tsp minced garlic
1 tbsp grated lemon rind
1/2 tsp salt
1 tbsp olive oil

THAI CURRY TOMATO Sauce
1 medium red onion, finely sliced
 2 tbsp coriander stems, finely chopped
 2 green chilies, deseeded and finely chopped
2 tbsp ginger, finely diced
 1 tsp minced garlic
2 tsp garam masala
1 tbsp fresh lime juice
1 can diced tomatoes
1/2 cup tomato paste
2 tbsp maple syrup
2 tbsp soy sauce
1/2 cup dried cranberries, or dried cherries

500g rigatoni
210 g Hercule de Charlevoix or Gruyere (2 1/2 cups grated)

GARNISH
1 or 2 tbsp dried cranberries or dried cherries
1 bunch fresh coriander

1. Combine all meatball ingredients (except oil) in a bowl using your hands until well mixed.  Form into small 1 inch balls; you should have approximately 25 meatballs.
2. Heat oil in a wide, deep skillet over medium high heat.  Add meatballs in a single layer, and brown on all sides for about 5 to 6 minutes, turning as necessary, until just cooked through.  They will finish cooking in the oven.  Set aside on paper towel to drain.
3. In the same skillet, drain excess fat, add the onions over medium heat and sweat until soft, about 3 minutes.  Add coriander stems, chilies, ginger, garlic, garam masala and lime juice and cook for about 2 minutes or until ginger is softened.  Add diced tomatoes and tomato paste, bring to a simmer and cook for 5 minutes, stirring occasionally, to meld the flavours.  Add the maple syrup, soy sauce and dried cranberries and simmer 5 moreminutes or until flavours are well combined.  Set aside.
4. Preheat oven to 425F.
5. Cook pasta in boiling, salted water for 8 to 9 minutes until al dente or as package directions.  Drain and return to pot.  Mix pasta and sauce and then stir in the meatballs.  Combine will and then add 1 cup grated cheese.
6. Pour into greased 9 x 13 inch casserole dish and smooth down trying to ensure meatballs are spread evenly throughout.  Top with remaining 1 1/2 cups cheese.  Sprinkle with dried cranberries and bake for 10 to 12 minutes or until top is crisp and cheese is bubbling.  Garnish each serving with a tangle of fresh coriander leaves.

Texas Beef Tenderloin

a wonderful summer BBQ recipe

4 beef tenderloin medallions, each about 1 inch thick
1/2 tsp each salt and pepper
1/2 cup Marinade, Spicy Southwest flavour
1 tsp chili powder
2 cobs corn, husked
1/2 cup finely chopped red onion
2 tbsp chopped fresh coriander
1 tbsp fresh lime juice
1 avocado, sliced

• Sprinkle the medallions with salt and pepper.  Stir 1/3 cup of the marinade with the chili powder. Reserve 2 tbsp of this mixture.  Brush the remaining mixture over the steaks and marinate for at least 15 minutes, or refrigerate for up to 2 hours.
• Preheat the grill to medium high and grease lightly.  Blanch the corn in boiling water for 3 minutes.  Brush with the reserved marinade-chili mixture.  Grill for 10 minutes, turning often, or until well marked.  Cool to room temperature.  Stand the cobs on their ends and cut the kernels from the cobs using a sharp knife.  Toss the corn with the remaining marinade, red onion, coriander and lime juice.
• Grill the medallions for 5 to 7 minutes, turning once or until medium rare.  Fan the sliced avocado on four dinner plates.  Spoon over the corn relish and arrange the grilled steaks over top.  Makes 4 servings.

Hot 'N' Spicy Chicken Lasagna

Preparation time 30 minutes
Cooking time:  15 minutes
Baking time:  40 minutes
makes:  10 servings

8 lasagna noodles (not oven ready noodles)
1 tbsp olive oil
2 crushed garlic cloves
1 onion, finely chopped
1 red or green sweet pepper, cored, seeded and finely chopped
1 1/2 cups spicy salsa
1 1/2 cups spaghetti sauce
1 1/2 tsp ground cumin
475 g container ricotta cheese
2 eggs
1/4 cup chopped coriander or italian parsley
1 jalapeno pepper, seeded and chopped
1 1/2 cups grated Monterey Jack cheese
1 1/2 cups grated mozzarella cheese
4 cups cooked cubed chicken

1. Bring a large pot of salted water to a full rolling boil.  Add lasagna noodles and boil, uncovered, stirring occasionally, until al dente.  Check recommended cooking time on package; they usually take about 12 to 14 minutes.  Drain well and rinse under cold water.  Lay drained wet pasta in a single layer on a piece of waxed paper.  Cover with another piece of waxed paper.
2. Meanwhile, to prepare sauce, heat oil in a large wide frying pan set over medium low heat.  Add garlic, onion and sweet pepper.  Saute until onion is soft, about 5 minutes.  Then, stir in salsa, spaghetti sauce and cumin.  Taste and add more cumin, if necessary.  Increase heat to medium high and bring mixture to a boil.  Then cover, reduce heat to low and simmer to allow flavours to develop, about 5 to 7 minutes.  Turn sauce into a bowl and set aside.  
3. To prepare filling, place ricotta, eggs, chopped coriander and jalapeno pepper in a food processor fitted with a metal blade.  Whirl until mixture is evenly blended.  Scrape down sides of bowls occasionally to ensure an even puree.  Turn filling into a bowl and set aside.  Or combine ingredients in a bowl and mash with a spoon until smooth.
4. Stir grated cheese together in a small bowl and set aside.
5. Preheat oven to 375F.  Lightly cover bottom of a 9 x 13 inch baking dish with about 1/2 cup of sauce.  (It will be a very thin coating of sauce.) Completely cover bottom of pan with a single layer of noodles, about 4 noodles.  Spread half of sauce evenly over noodles, then dot with half of ricotta mixture, followed by half of chicken then half of grated cheese.
6. Add another layer of noodles.  Repeat layering ending with cheese.  Then bake, uncovered, in centre of preheated oven for 35 to 40 minutes or until lasagna bubbles around sides and top is golden.  Let stand for 10 minutes before cutting.

Banana Pepper and Cilantro Salsa

A great summer salsa!

2 large hot banana peppers or 6 jalapenos
4 to 5 large tomatoes
2 tbsp olive oil
1 tbsp white vinegar
1/4 tsp each of salt and freshly ground black pepper
1/2 cup chopped fresh coriander

Seed and cut peppers into thin julienne strips or finely chop and place in a bowl.  Cut tomatoes in half and squeeze out all seeds and juice.  Chop and add to peppers along with oil, vinegar, salt and pepper.  Stir until evenly coated.  Stir in coriander. Serve right away or refrigerate until ready to serve.

Firecracker Chicken Salad

A great salad that kids will enjoy because of the salsa - spice it up with a hot salsa or keep it mild depending on your taste.  The avocado in this is my favourite!

1 tbsp chili powder
1 tsp ground cumin
1 tsp chopped garlic
2 tbsp lime juice
1/4 cup olive oil
2 tbsp chopped coriander
1 1/2 lbs (750g) boneless, skinless chicken breasts
1 sweet onion, sliced in thick rounds
1 red pepper cut in quarters
2 zucchini cut in half
salt and freshly ground pepper

Dressing
1/2 cup mayonnaise
1/4 cup salsa
1 tbsp lime juice
2 tbsp chopped coriander
salt and freshly ground pepper

Garnish
1 avocado, peeled and sliced
2 cups tortilla chips

1. Combine chili powder, cumin, garlic, lime juice, olive oil and coriander.  Brush on to chicken breasts, onion rounds, red pepper and zucchini.  Marinate for 1 hour.
2. To make dressing, combine mayonnaise, salsa, lime juice and coriander.  Season with salt and pepper.  Reserve.
3. Preheat grill to high.  Season chicken and vegetables with salt and pepper.  Place chicken breasts and vegetables on grill.  Grill chicken for about 5 minutes per side or until juices run clear.  Cool.
4. Grill vegetables about 4 minutes per side or until tender.  Cool.  Remove skin from peppers.  Slice onions, peppers and zucchini into strips.
5. When chicken has cooled, slice it and mix with dressing.  Add vegetables and toss to lightly coat with the dressing or serve dressing on the side.  Surround platter with sliced avocado and tortilla chips.