Panang Curry Noodle Bowls

Prep:

1. peel and cut butternut pumpkin into 3-4cm pieces
2. wash and cut broccoli into florets and chop stems
3. rinse and halve baby corn spears lengthways
4. rinse and finely shred kaffir lime leaves
5. rinse and cut lemon/limes into wedges
6. pop a pan of water on to boil

Method:

1. Stir-fry penang red curry paste in an oiled wok over a medium heat until fragrant. Stir in water, coconut milk and peanut butter. Add pumpkin. Bring to boil. Simmer for 5 to 7 minutes, or until almost tender.
2. Meanwhile, add broccoli florets and chopped stems to wok with corn and half the lime leaves. Simmer for 1 to 3 minutes, or until tender. Stir in soy sauce.
3. Meanwhile, cook noodles for 3-4 minutes, stirring occasionally until the balls have seperated and the noodles are tender. Drain.
4. Divide noodles among serving bowls. Top with curry. Squeeze over lemon/lime juice. Garnish with remaining lime leaves.
5. wash and chop parsley
6. cut lemon into wedges
7. preheat the oven to 200°C (180°C fan-forced)
8. 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.
9. 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.
10. 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.
11. 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.
12. 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.
13. Arrange the grilled zaatar chicken and roasted potatoes on each plate. Serve with a side of mixed salad and lemon wedges.