100g of coriander.

Use coriander leaves in curries, salsas, or salads for a fresh, citrusy flavour.

Recipe 1: Classic Coriander Lime Chicken

Utensils:

• Grill or pan

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/4 cup fresh Coriander, chopped
• 3 tablespoons lime juice
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Lime wedges for serving

Instructions:

• In a bowl, mix chopped Coriander, lime juice, olive oil, minced garlic, ground cumin, salt, and pepper.
• Place the chicken breasts in a dish and pour the marinade over them. Let it marinate for at least 30 minutes.
• Mash the avocado with a fork and spread it evenly on the toasted bread.
• Preheat the grill or pan over medium-high heat. Grill the chicken for 6-7 minutes per side or until fully cooked.
• Garnish with additional Coriander and serve with lime wedges.

Recipe 2: Vegetarian Coriander and Chickpea Quinoa Bowl

Utensils:

• Bowl for mixing

Ingredients:

• 1 cup quinoa, cooked
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup feta cheese, crumbled
• Coriander
• Olive oil
• Lemon juice
• Salt and pepper to taste

Instructions:

• In a large bowl, combine black beans, diced avocados, halved cherry tomatoes, chopped red onion, and chopped coriander.
• Squeeze fresh lime juice over the mixture and toss gently.
• Season with salt and pepper to taste.
• Serve the salad with tortilla chips for scooping.