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.

This delicious chicken was inspired from a recipe out of 'beach, bach, boat, bbq' which is probably my all-time favourite cookbook. I made the salad with a mix of orange to keep with the Mediterranean feel of this dish. Serve it on a bed of fresh spinach and a dollop of hummus on the side. You could also serve with cous cous that has been soaked in chicken stock if desired.

Chicken:
10x chicken tenderloins (or sliced chicken breast)
Marinate for at least an hour in:
2 Tablespoons olive oil
1 clove crushed garlic
2 teaspoons sumac
1 1/2 teaspoons cinnamon
Grated zest of 1x orange
1 Tablespoon runny honey
To cook, place them on grill plate of barbecue or under oven grill for 3-4 minutes each side then rest in tin foil to keep warm.

Orange and honey bean salad:
Mix together in a bowl:
1x tin cannellini beans
1/4 cup kalamata olives
20x cherry tomatoes
1 tablespoon slivered almonds
1/2 orange chopped into pieces
2 Tablespoons finely diced red onion
1 handful chopped coriander

Dressing:
Shake together and pour over bean mix:-
2 Tablespoons olive oil
1 dessertspoon runny honey
Juice of 1/2 orange
1 clove crushed garlic
S & P

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