Cajun chicken with grilled corn salsa

  1. Scrub kumura and use food processor to slice thinly. Put in pot and fill with boiling water, boil on element until soft.
  2. Sprinkle rub on baking paper then roll chicken breast to coat, then cover and pound flat. Fry in hot pan till cooked, turning over from time to time.
  3. Grill corn, turning from time to time until browned in patches.
  4. Chop coriander and put in bowl. Roughly chop tomato then sprinkle with salt and mush with side of knife. Add to bowl. Squeeze lime into bowl.
  5. Chop corn kernels off vertically and add to bowl, mix salsa up.
  6. Drain and mash kumura. Sprinkle with feta

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