**FEBRUARY RECIPES**

PEPPERED CHICKEN SALAD WITH MANGO:

100g skinless chicken breast, cubed
1 leaf iceberg lettuce
80g fresh mango, sliced into cubes
50g avocado, sliced into cubes
60g red capsicum, diced
Sprinkle of freshly cracked black pepper

Dressing:
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard


Preheat non stick frying pan, add chicken to pan and cook under golden brown.
Place lettuce leaf on plate, arrange chicken, mango, avaocado and capsicum on top of leaf.
Mix red wine vinegar and Dijon mustard together until mixed well, drizzle over salad.
Serve immediately.


PUMPKIN CURRY & NAAN BREAD:

400g pumpkin
100g carrot
150g onion (approx 1 onion)
50g Thai curry paste
250g Naan bread
20g baby spinach


Recipe Method:
Peel pumpkin, cut into small cubes.
Peel carrot and cut into small cubes.
Dice onion and preheat pan over medium heat
Add onion, spray with cooking spray and cook until lightly browned.
Add pumpkin and carrot.
Cook for about five minutes or until pumpkin and carrot is a little tender.
Add curry paste to pan, stir to mix through pumpkin / carrot well.
Add warm water, mix through and simmer for 2-3 minutes, if the mixture looks too dry add a little more warm water.


Heat naan bread in microwave to refresh.
Add spinach to pumpkin/carrot and cook until wilted.
Serve immediately on top of Naan bread.


FIELD MUSHROOM WITH CHICKPEAS & TOMATO

4 large field mushrooms
½ teaspoon crushed garlic
1 tablespoon olive oil
1 400g can chick peas, drained
1 roma tomato, diced
1 small onion, diced


Preheat non stick frying pan over low - medium heat.
Mix olive oil and garlic together and brush all over mushrooms.
Place mushrooms in pan and cook each side until golden brown (about 2 minutes each side).
Set aside.
In the same pan, add onion, cook until golden brown, add roma tomato and chickpeas and cook for about 2 minutes.
Serve chickpea mixture on top of mushrooms and serve immediately.