Mexican Grilled Chicken with Tomato Salsa

Serves 4

4 Mahy Farms chicken breasts
2 tsp La Chinata hot smoked paprika
1½ tsp Spice Trader ground cumin
½ tsp ground cinnamon
1 tsp turmeric
3 Tbsp extra virgin olive oil (EVO)
Salt and freshly ground black pepper

Combine all ingredients together in a big bowl and set aside in the fridge to marinate for at least 2 hours.

Heat a griddle pan or large frying pan to a medium-high heat and grill the chicken, turning once, until cooked through. Alternatively, bake in a 180˚C oven.

Tomato Salsa:
6 Tbsp Giusti white balsamic vinegar
½ cup extra virgin olive oil (EVO)
Juice ½ lime
1½ Tbsp coriander seeds, toasted and crushed
1 shallot, finely chopped
2 garlic cloves, peeled and crushed
Salt and freshly ground black pepper
½ cup coriander leaves, picked
500g mixed colour tomatoes, cut into large dice
1 avocado, flesh chopped into large dice
½ red capsicum, chopped into large dice
½ yellow capsicum, chopped into large dice
1 tsp Pons hot smoked paprika flakes

To make the dressing, whisk together the vinegar, EVO, lime juice, coriander seeds, shallot and garlic. Season. Add in the fresh coriander just before serving.

Place the tomatoes, avocado, capsicum and paprika flakes in a large mixing bowl. Toss with a splash of the dressing before tipping onto a large platter. Slice the grilled chicken and arrange on top of the salad. Serve the remaining dressing alongside in a small bowl.

This chicken is also great served alongside potato wedges – toss wedges of potato in a splash of EVO, sweet smoked paprika, sea salt and pepper before baking and sprinkling with paprika flakes.