Coconut Chicken Skewers on Naan Bread

Ingredients:

  • 500g chicken breast, diced
  • 1 pkt Hart & Soup Coconut & Lentil Soup
  • 4 x naan bread
  • 2 x Lebanese cucumbers, diced
  • ¾ cup plain yoghurt
  • Half a lemon, juiced
  • Salt and pepper to season
  • Coriander to garnish
  • Slivered almonds to garnish
  • 1 pkt wooden skewers, soaked in water

Instructions:

Mix together diced chicken and Hart & Soul Coconut & Lentil Soup until well covered. Thread chicken onto skewers so they fill almost the entire length. Heat non-stick frypan and cook skewers until browned and cooked through. Whilst they are cooking, mix together yoghurt, lemon juice, salt and pepper then warm naan bread in oven. Spread even amounts of yoghurt onto the naan bread and top with diced cucumber. Place chicken skewers on top once cooked and garnish with coriander and almonds

Baked Jacket Potato

Ingredients:

  • 4 x sweet potatoes
  • 1 pack Hart & Soul Coconut and Lentil Soup, heated
  • 1 pomegranate, jewels removed
  • Coriander for garnish
  • Pepitas for garnish

Instructions:

Preheat oven to 180 degrees Celsius. Wash and dry each potato, leaving the skin on. Prick a knife into the middle of the potato a couple of times and place on a baking tray. Bake for 40-50 minutes or until tender. Slice each potato lengthways and spoon enough Hart & Soul Lentil Soup into the middle to fill it. Top with pomegranate, coriander and pepitas and serve