Ingredients

1 large red pepper, halved and deseeded

1 tsp vegetable oil

160g long-stem broccoli

Handful of mint leaves, to serve

2 large skinless chicken breast fillets (about 125g each)

120g natural yogurt

3 tbsp finely grated turmeric

½ tsp cumin seeds

½ tsp ground coriander

1 garlic clove, finely grated

1 tbsp lemon juice

1 tsp honey

1 tsp extra virgin olive oil

400g can butter beans, drained, liquid reserved

1 tbsp lemon zest, plus 1 tbsp lemon juice

1 tbsp extra virgin olive oil, plus a drizzle

1 garlic clove, roughly chopped

½ tsp cumin seeds

½ tsp ground coriander

Instructions

Step 1: Preheat the oven to 220°C (200°C fan/gas mark 7) and line a baking sheet with foil. Make small cuts around the edges of the pepper halves, then press them flat. Rub the peppers with the vegetable oil and roast on the baking sheet for 10 minutes.

Step 2: While the peppers roast, cut the chicken breasts in half lengthways at an angle to create four thin fillets. In a bowl, mix the yogurt, turmeric, cumin seeds, ground coriander, grated garlic, lemon juice, honey, olive oil, black pepper, and 1 tsp salt to make a marinade. Add the chicken fillets and turn to coat evenly.

Step 3: After the peppers have roasted for 10 minutes, turn them over and arrange the chicken fillets on the baking sheet with some space between them. Spoon any leftover marinade over the chicken. Roast everything for 20 minutes, turning the chicken halfway through, until cooked through.

Step 4: When the chicken has been cooking for 10 minutes, steam the broccoli for about 6 minutes until tender.

Step 5: To make the butter bean hummus, blend the drained butter beans, lemon zest and juice, olive oil, roughly chopped garlic, cumin seeds, ground coriander, 6 tablespoons of the reserved bean liquid, ¾ tsp salt, and black pepper until completely smooth using a hand blender.

Step 6: To serve, spread the butter bean hummus on two plates. Top with the roasted peppers and chicken fillets, scatter with fresh mint leaves, and drizzle with extra virgin olive oil. Serve the steamed broccoli on the side.

Tips & Variations

For extra smoky flavor, try adding a pinch of smoked paprika to the chicken marinade.

You can substitute butter beans with cannellini or chickpeas for a different hummus texture.

Roast the peppers a bit longer if you prefer them softer and more caramelized.

Add a squeeze of fresh lemon juice over the finished dish to brighten the flavors.

Serve with warm flatbreads or a simple green salad for a complete meal.

FAQs

Can I use turmeric powder instead of fresh grated turmeric?

Yes, you can substitute fresh turmeric with about 1 tablespoon of turmeric powder in the marinade. It will still provide the characteristic color and flavor, though slightly different in intensity.

What can I use if I don’t have long-stem broccoli?

Regular broccoli florets or other green vegetables like tenderstem broccoli or green beans will work well as an alternative. Just adjust the steaming time to keep them tender-crisp.