Dawn Kiddie – J.P, Marriage Celebrant & 'Foodie'
	Dawn hopes her passion and creative flare in the kitchen leads you to try these recipes – some new, some traditional and some all time favourites.

My inspiration for this week's recipe comes from the delicious smoky aroma of these steaks when cooking. I thought that using seasonal produce that is in abundance in our vege garden was an added bonus i.e. cherry tomatoes, spring onions, coriander, chilli and lettuce/spinach mix.

This meal presents itself nicely with a beautiful range of colour and the fat free salsa marries well with the intense flavour of the chicken. Pineapples are at a good price also so not only is this meal healthy and nutritious but also relatively low in cost.

Manuka Smoked Chicken with Pineapple Salsa

2x Packets Manuka Smoked Chicken Steaks (Mt New World Butchery)
½ Pineapple
20x Cherry Tomatoes
1x Spring Onion
Big handful of Coriander
1x Red Chilli
Spinach and Lettuce Salad Mix
2-4 Tablespoons Balsamic Glaze

Heat BBQ Grill of Oven top grill plate to high.
Sear chicken steaks until golden on each side and warmed through then leave to rest in tin foil.

Dice pineapple finely, halve cherry tomatoes, slice spring onion and chilli and mix together. Chop coriander over the top of pineapple salsa and grind over salt and pepper.

Lay a bed of spinach and lettuce on your platter, Place the two smoke chicken steaks on the spinach, and then spoon over the pineapple salsa.
Put the balsamic glaze in a side dish and spoon over meal as required.

If you would like to add a carbohydrate component to this meal then scrub some kumara, pat dry and rub with olive oil and bake in oven on 180 degrees until soft in the middle.

Serves 2-4

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