Prepare the marinade for the chicken (store in an airtight container in the fridge)

Ingredients:

• 1 tbsp Dijon mustard
• 1 lemon (zest)
• 1 Tbsp melted butter or olive oil
• 1 Tbsp of dried or 2 Tbsp of fresh chopped herbs (we used rosemary, oregano and thyme)
• 2 garlic cloves (crushed)
• Salt and pepper

Method:

1. Combine the mustard, lemon zest, butter or olive oil, herbs, garlic, salt and pepper into an airtight container; mix well to combine.

Make the cannellini bean hummus (store in an airtight container in the fridge).

Ingredients:

• 400g tin of cannellini beans (rinsed and drained)
• ⅓ cup tahini 
• 1 lemon (juice)
• 1 garlic clove
• ½ tsp salt
• 2 ice cubes
• 2 Tbsp water – optional

Method:

1. Add all the ingredients to a blender or food processor and blend until smooth and creamy. 

Make the super seed topping (store in an airtight container in the fridge).

Ingredients:

• 1 Tbsp olive oil
• ¼ cup almonds
• 1 Tbsp flax seeds
• 1 Tbsp sesame seeds
• 2 Tbsp sunflower seeds
• 1 Tbsp tamari
• 2 tsp honey
• Salt and pepper

Method:

1. Add the olive oil to a small pan over medium heat; add all of the nuts and seeds and let cook for a minute or two until everything starts toasting.
2. Add the tamari, maple syrup and some salt and pepper. Let cook for another minute until all of the liquid has evaporated. It should be dark from the tamari and slightly sticky. Remove from the pan and place onto a plate or on baking paper to cool.
3. Once cooled, pop in an airtight container and store in the fridge.

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