(Almost Ready) Beef Rendang With Coriander Salad

Prep:

1. wash coriander finely chop stems and roughly chop leaves
2. wash and dry salad
3. wash and chop tomato
4. crush or chop peanuts
5. zest lime and cut in half

Method:

1. Use a ratio of 1.5 cups water to 1 cup rice. Add both to a saucepan and bring to the boil, cover with a tight fitting lid, turn heat to low and cook for 14 minutes. Then stand covered for 5 minutes, fluff up with a fork.
2. Empty the curry into a saucepan and gently heat.
3. Meanwhile, combine salad leaves, tomato and coriander (leaving a few leaves aside for garnish).
4. Mix together lime zest, lime juice, a dash of soy sauce, a good pinch of brown sugar and as much or as little chilli as you like. Dress salad and toss to combine.
5. Serve curry over rice garnished with coriander and any remaining chilli (if you like it hot!) alongside the salad.
6. wash and chop parsley
7. cut lemon into wedges
8. preheat the oven to 200°C (180°C fan-forced)
9. In a bowl, mix half of the zaatar seasoning, olive oil, salt, and pepper. Rub the mixture evenly over the chicken breasts. Set aside to marinate while preparing the potatoes.
10. Place potatoes in a pot of salted water. Bring to a boil and cook for 8-10 minutes or until just tender. Drain and allow to dry slightly.
11. On a baking tray, toss the boiled potatoes with olive oil, remaining zaatar seasoning, salt, and pepper. Roast for 15-20 minutes or until golden and crispy.
12. Heat an oiled, grill pan over medium-high heat and grill the chicken for 5-7 minutes per side or until fully cooked, with a golden, charred finish.
13. In a bowl, combine the mixed salad, tomatoes and parsley. Drizzle with lemon juice and olive oil. Season with salt and pepper to taste, and toss to combine.
14. Arrange the grilled zaatar chicken and roasted potatoes on each plate. Serve with a side of mixed salad and lemon wedges.