900 g fresh corn on the cob (approx. 400g kernels- tinned can also be used)
500 g low fat plain yoghurt
4 g fresh basil
4 g fresh coriander
10 ml lemon juice
200 g nectarine or fresh mango slices
240 g skinless chicken breasts
4 g paprika
4 slices of low GI wholewheat brown bread (optional)
40 ml canola oil
280 g peeled beetroot or fresh tomatoes
200 g lettuce (butter or other)
35 g peeled radishes
1
Cook the corn in boiling water until tender. Cut off the kernels.
2
In a food processor, blend the yoghurt, basil, coriander and lemon juice together until smooth.
3
Spice the chicken breasts with the paprika and cook in boiling water. Shred the cooked chicken.
4
Cut the bread into small blocks (croutons). Fry these blocks in canola oil until crispy.
5
Peel and grate the beetroot. Rinse the butter lettuce in water with salt. Cut the radish and nectarines into slices.
6
Arrange all the prepared vegetables on a plate topped with the shredded chicken, croutons and nectarines. Serve the yoghurt sauce on the side.
Ingredients
900 g fresh corn on the cob (approx. 400g kernels- tinned can also be used)
500 g low fat plain yoghurt
4 g fresh basil
4 g fresh coriander
10 ml lemon juice
200 g nectarine or fresh mango slices
240 g skinless chicken breasts
4 g paprika
4 slices of low GI wholewheat brown bread (optional)
40 ml canola oil
280 g peeled beetroot or fresh tomatoes
200 g lettuce (butter or other)
35 g peeled radishes